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Easy Crockpot White Chicken Chili with Roasted Pumpkin

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This white chicken chili with roasted pumpkin is a cozy, comforting meal that’s perfect for cold weather. The roasted pumpkin adds a subtle sweetness and velvety texture, while the slow cooker does all the work.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
  • 2 cups roasted pumpkin (about 1 small sugar pumpkin or 3 cups raw), cubed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Avocado, diced (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Peel the sugar pumpkin, cut in half, scoop out seeds and stringy bits, and cut into 1-inch cubes. Toss with 1 tablespoon olive oil, a pinch of salt, and a sprinkle of cumin. Spread on a parchment-lined baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until edges are golden and caramelized and cubes are fork-tender. Set aside.
  2. While pumpkin roasts, dice the onion and mince the garlic. Place chicken breasts in the bottom of a slow cooker. Add drained white beans, diced onion, minced garlic, and diced green chiles. Pour chicken broth over everything. Add cumin, oregano, smoked paprika, and a generous pinch of salt and pepper. Stir gently to combine.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and shreds easily with a fork.
  4. Carefully remove chicken from slow cooker and shred with two forks on a cutting board. Return shredded chicken to the slow cooker.
  5. Gently fold roasted pumpkin cubes into the chili, being careful not to mash them too much.
  6. If desired, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir into chili and cook on high for another 10-15 minutes, until broth has thickened slightly.
  7. Stir in heavy cream and let warm through for about 5 minutes. Taste and adjust seasoning. Serve hot with desired garnishes.

Notes

Roasting the pumpkin is essential for flavor—do not skip it. Add the cream at the end to prevent curdling. This chili tastes even better the next day.

Nutrition

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

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