Paleo Crockpot Pumpkin Chicken Chili
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5 from 20 votes

Pumpkin Chicken Chili

Pumpkin Chicken Chili is a delicious healthy chili recipe. Made with a few ingredients, Whole30 friendly & easy to make in the slow cooker or instant pot!
Course Main Course
Cuisine American
Keyword healthy chicken chili, Paleo Crockpot Pumpkin Chicken Chili, pumpkin chicken chili
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 people
Calories 227kcal
WW Freestyle Points Zero
Author The Clean Eating Couple

Ingredients

Instructions

Crockpot Instructions

  • Note: You will need 1/4 cup of chicken broth to make this in the crockpot. All other ingredients are the same.
  • Chop onions and peppers. (Optional: you can sauté in 1 teaspoon of olive oil for 2 minutes before adding to crockpot.)
  • Lay chicken breasts along the bottom of the crockpot. 
  • Cover chicken with pumpkin puree, onions/peppers, broth and spices.
  • Cover and cook on low for 6 hours.
  • After 6 hours, shred chicken breasts. You can shred them right in the crockpot with two forks or remove from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients
  • Optional if you have time: Allow the chicken to sit for an additional 10-20 minutes after shredding the chicken. The chicken will absorb some of the liquid and thicken the chili.
  • Garnish with avocado or guacamole + enjoy!

Instant Pot Instructions

  • Note: You will need 1 cup of chicken broth to make this in the instant pot. All other ingredients are the same.
  • Set your instant pot to sauté and add 1 teaspoon of olive oil. Sauté the peppers, onions and spices together for 2 minutes.
  • Pour in 1 cup of chicken broth and pumpkin. Stir together.
  • Cut chicken breasts into 2 inch chunks and sink them down into pumpkin mixture. 
  • Cook on high pressure for 8 minutes. Allow a 5 minute natural release. 
  • Remove the chicken from the pot. Shred the chicken and stir it into the pumpkin mixture. 
  • Garnish with avocado or guacamole + enjoy!

StoveTop Instructions

  • Note: You will need 1/4 cup of chicken broth to make this on the stovetop. All other ingredients are the same.
  • Heat 1 teaspoon of olive oil in a large pot. Sauté peppers, onions and spices together for 2 minutes.
  • Pour in chicken broth and pumpkin. Stir together.
  • Cut chicken breasts into 2 inch chunks and sink them down into pumpkin mixture. 
  • Cover and cook on low heat for 30 mins to an hour. Once cooked, remove chicken and shred. Add shredded chicken back to the pot and stir.
  • Garnish with avocado or guacamole + enjoy!

Notes

How should I serve this healthy chicken chili?
If you're paleo or whole30 you can serve this chili over cauliflower rice, Crispy Sheet Pan Roasted Potatoes, or with your own homemade roasted plantains. It is also great over a salad. If you aren't following a strict paleo/whole30 diet I like to put this over rice or quinoa.
Can I freeze this chili?
Yes you can and totally should freeze this chicken chili! This chili freezes very well. In fact, I get 3 or 4 small containers and divided the leftovers from the crockpot once we're done eating it for dinner.  Then, when you're ready to enjoy, you can take a container out of the freezer an heat over the stove or in the microwave. It's great for a quick meal!
Can I make this chili with turkey or beef instead of chicken?
Yes, you can make this chili with beef or turkey instead of chicken. It is just as delicious! Simply brown the beef or turkey before you put it in the crockpot!

Nutrition Facts

Nutrition Facts
Pumpkin Chicken Chili
Amount Per Serving (1.5 g)
Calories 227 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 74mg25%
Sodium 821mg36%
Potassium 919mg26%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 9g10%
Protein 28g56%
Vitamin A 13197IU264%
Vitamin C 126mg153%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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