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Cozy Slow Cooker White Chicken Chili with Roasted Pumpkin

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A cozy, hands-off slow cooker white chicken chili with roasted pumpkin that adds a subtle earthy sweetness and velvety texture. Perfect for fall gatherings, this dump-and-go meal is creamy without heavy cream, thanks to blended beans and caramelized pumpkin.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cups roasted pumpkin, cubed (from a 2-pound sugar pumpkin)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (4 oz) diced green chiles (mild or medium)
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste (start with 1 tsp salt and ½ tsp pepper)
  • 2 tablespoons olive oil
  • For the topping: ½ cup sour cream or Greek yogurt
  • ¼ cup fresh cilantro, chopped
  • ½ cup shredded Monterey Jack cheese (or pepper jack)
  • 1 avocado, diced
  • Lime wedges
  • Tortilla chips or crusty bread, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Cut sugar pumpkin in half, scoop out seeds, cut into 1-inch wedges, peel, and cut into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized. Set aside.
  2. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until soft. Add minced garlic, cumin, oregano, chili powder, and smoked paprika. Stir constantly for 30 seconds until fragrant.
  3. In a blender, combine one can of drained and rinsed cannellini beans with 1 cup chicken broth. Blend until completely smooth.
  4. Place chicken breasts in the bottom of a 6-quart slow cooker. Add sautéed onion and garlic mixture, remaining whole can of beans, blended bean mixture, remaining 3 cups chicken broth, diced green chiles, and roasted pumpkin cubes. Stir gently to combine.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken shreds easily.
  6. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to pot and stir. Taste and adjust salt and pepper. Let chili sit on warm for 10-15 minutes before serving.
  7. Serve hot with desired toppings: sour cream or Greek yogurt, cilantro, shredded cheese, diced avocado, lime wedges, and tortilla chips or crusty bread.

Notes

Don’t skip roasting the pumpkin—it concentrates sweetness and adds depth. Blend one can of beans with broth for creaminess without dairy. Season in layers: salt at roasting, sautéing, and end. If chili is too thin, leave lid off on high for 15-20 minutes. Chili tastes even better the next day. For dairy-free, skip cheese and sour cream toppings. For more heat, add diced jalapeño or use hot green chiles. Chicken thighs or leftover rotisserie chicken work well. Butternut squash can substitute for pumpkin. To freeze, cool completely and store in freezer-safe bags for up to 3 months.

Nutrition

Keywords: slow cooker white chicken chili, roasted pumpkin chili, fall chili recipe, white chicken chili, pumpkin chili, slow cooker chili, easy chili recipe

Find it online: https://ovenmila.com/cozy-slow-cooker-white-chicken-chili-with-roasted-pumpkin/