Slow-Cooker Pumpkin Chicken Chili

• Ready in 8h 20m

• Serves 8

• 364 calories

• 26.57g carbs

You can never have too many American recipes, so give Slow-Cooker Pumpkin Chicken Chili a try. Watching your figure? This gluten free recipe has 364 calories, 32g of protein, and 15g of fat per serving. This recipe serves 8 and costs $2.03 per serving. It works best as a main course, and is done in around 8 hours and 20 minutes. This recipe is liked by 3571 foodies and cooks. It will be a hit at your The Super Bowl event. A mixture of corn kernels, garlic, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Cinnamon Spice and Everything Nice.

16 ingredients

1. 14 oz canned tomatoes
2. 14 oz pumpkin puree
3. 2 cups chicken broth
4. 1 large onion
5. 3 cloves garlic
6. 1 tbsp chili powder
7. 1 tsp ground cumin
8. 1 tsp oregano
9. 1 tsp kosher salt
10. 1/4 tsps pepper
11. 1 chipotle peppers in adobo sauce
12. 2 lb cutlets
13. 28 oz chickpeas
14. 1 cup corn kernels
15. 2 tbsps cilantro
16. 8 servings cream

Instructions

1. To a 4 or 5 quart crock-pot add the tomatoes, chicken broth and pumpkin.
2. Whisk until well combined
3. Add the onion, garlic, chili powder, cumin, oregano, salt, pepper and chipotles. Stir.
4. Add the chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 on low.
5. When ready to serve remove chicken and chop into bite-size pieces or shred with two forks.
6. Add back to pot.
7. Stir in cilantro or parsley and serve with your choice of sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.