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Easy Crockpot White Chicken Chili with Roasted Pumpkin

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This Crockpot White Chicken Chili with Roasted Pumpkin is a cozy, crowd-pleasing fall dish with tender shredded chicken, creamy pumpkin broth, and caramelized pumpkin cubes. It’s naturally gluten-free, easy to make ahead, and perfect for busy hosts who want to impress without stress.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (about 3–4 large)
  • 1 can (15 ounces) pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 cups fresh pumpkin or butternut squash, diced into 1-inch cubes
  • 2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 1 poblano pepper, seeded and diced
  • 1 can (4 ounces) mild green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil, divided
  • ½ cup heavy cream or full-fat coconut milk
  • ½ cup fresh cilantro, chopped
  • Juice of 1–2 limes

Instructions

  1. Roast the pumpkin cubes: Preheat oven to 425°F. Toss diced pumpkin with 1 tablespoon olive oil, a pinch of salt, and a dash of smoked paprika. Spread in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until caramelized and fork-tender. Set aside.
  2. Sauté the aromatics: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add diced onion and poblano pepper, cooking for 5-6 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  3. Layer the crockpot: Place chicken breasts in the bottom of a 6-quart or larger slow cooker. Top with sautéed onion mixture, drained white beans, canned green chiles, and all dried spices (cumin, coriander, oregano, smoked paprika, salt, and pepper). Pour in chicken broth and pumpkin puree. Stir gently to combine, ensuring chicken is mostly submerged.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender enough to shred easily.
  5. Shred the chicken: Remove chicken breasts to a cutting board. Use two forks to shred into bite-sized pieces. Alternatively, use a hand mixer on low speed directly in the crockpot for about 30 seconds, being careful not to overmix.
  6. Finish the chili: Return shredded chicken to the crockpot. Stir in roasted pumpkin cubes, heavy cream or coconut milk, and lime juice. Let heat through for 10-15 minutes on LOW. Taste and adjust seasoning as needed.
  7. Serve: Ladle chili into bowls and let guests customize with toppings like shredded Monterey Jack cheese, diced avocado, sour cream or Greek yogurt, tortilla strips, and extra cilantro.

Notes

Don’t skip roasting the pumpkin—it concentrates flavor and adds caramelized edges. For best results, toast spices in the skillet for 30 seconds before adding to the crockpot. Season in layers to avoid oversalting. This chili tastes even better the next day; make it ahead for optimal flavor. To thicken, mash some beans against the side of the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Nutrition

Keywords: white chicken chili, crockpot chili, pumpkin chili, slow cooker chili, fall chili, gluten-free chili, easy chili recipe

Find it online: https://tablemira.com/easy-crockpot-white-chicken-chili-with-roasted-pumpkin/