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Creamy Crockpot White Chicken Chili with Pumpkin Puree (Easy Fall Recipe)

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This creamy crockpot white chicken chili with pumpkin puree is a cozy fall meal that’s incredibly easy to make. The pumpkin adds a velvety texture and subtle sweetness, making it a comforting and crowd-pleasing dish.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 can (4 ounces) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream or half-and-half
  • Optional garnish: shredded Monterey Jack cheese, fresh cilantro, sliced avocado, tortilla chips, sour cream

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Season with a little salt and pepper.
  2. Add the drained white beans, frozen corn, and diced green chiles on top of the chicken. Do not stir.
  3. In a medium bowl, whisk together the pumpkin puree, chicken broth, cumin, garlic powder, onion powder, oregano, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth.
  4. Pour the pumpkin mixture over the ingredients in the slow cooker. Gently stir to combine.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
  6. Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  7. Add the cubed cream cheese and heavy cream. Stir until the cream cheese is fully melted and the chili is creamy, about 5 minutes.
  8. Taste and adjust seasoning with additional salt, pepper, or spices as desired.
  9. Serve hot, garnished with shredded cheese, cilantro, avocado, and sour cream if desired.

Notes

For a dairy-free version, omit cream cheese and heavy cream; blend 1 cup cooked beans with 1/2 cup unsweetened coconut milk and stir back in. The chili tastes even better the next day. Let it rest for 15-20 minutes after adding cream cheese for best texture.

Nutrition

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

Find it online: https://cookdella.com/creamy-crockpot-white-chicken-chili-with-pumpkin-puree-easy-fall-recipe/