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Creamy Crockpot White Chicken Chili with Pumpkin

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A velvety, rich white chicken chili made creamy with pumpkin puree instead of heavy cream. This easy slow cooker recipe is perfect for fall, with tender chicken, white beans, and a warm blend of spices.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 medium)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 tablespoons olive oil
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream or Greek yogurt, lime wedges, crushed tortilla chips, sliced jalapeños

Instructions

  1. Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Transfer to the slow cooker.
  2. Season the chicken: Place chicken breasts in the slow cooker on top of onions and garlic. Sprinkle with 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons cumin, 1 teaspoon oregano, and 1 teaspoon chili powder. Rub spices into the chicken.
  3. Add liquids and beans: Pour in 3 cups chicken broth. Add drained white beans, diced green chiles (with liquid), and 1 cup pumpkin puree. Stir gently to combine.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken reaches 165°F and shreds easily.
  5. Shred the chicken: Remove chicken from slow cooker, shred with two forks, and return to the pot. Stir to combine.
  6. Adjust and finish: Taste and adjust seasoning. Add extra broth if too thick, or cook uncovered 15-20 minutes to thicken if needed.
  7. Serve with toppings: Ladle into bowls and top with desired toppings. A squeeze of lime is recommended.

Notes

For best flavor, do not skip sautéing the onion and garlic. Add pumpkin at the beginning for a cohesive texture. Leftovers keep up to 5 days in the fridge and freeze well for up to 3 months. The chili thickens as it sits; add broth when reheating if needed.

Nutrition

Keywords: white chicken chili, pumpkin chili, crockpot chili, slow cooker chili, fall chili, creamy chicken chili, pumpkin recipe

Find it online: https://jollyfork.com/creamy-crockpot-white-chicken-chili-with-pumpkin/