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Creamy Crockpot White Chicken Chili with Roasted Pumpkin

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A creamy, cozy white chicken chili made with roasted pumpkin for deep, caramelized flavor. This set-it-and-forget-it crockpot meal is perfect for busy fall weeknights and is naturally gluten-free.

Ingredients

Scale
  • 1 small sugar pumpkin (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 pounds boneless skinless chicken breasts
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream or full-fat coconut milk (optional)
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut sugar pumpkin in half, scoop out seeds and pulp, peel, and cut into 1-inch cubes.
  3. Toss pumpkin cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  4. Roast for 25-30 minutes, flipping halfway, until caramelized and fork-tender. Set aside.
  5. Season chicken breasts with salt and pepper. Heat a large skillet over medium-high heat with 1 tablespoon olive oil.
  6. Sear chicken for 3-4 minutes per side until golden brown (not fully cooked). Transfer to slow cooker.
  7. To the slow cooker, add onion, garlic, cannellini beans, green chiles, chicken broth, cumin, oregano, smoked paprika, salt, and pepper. Stir to combine.
  8. Nestle chicken into the liquid. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
  9. About 30 minutes before serving, add roasted pumpkin cubes to the slow cooker. Mash some against the side to thicken, or use an immersion blender to blend about one-third of the chili.
  10. Remove chicken, shred with two forks, and return to the pot.
  11. Stir in heavy cream or coconut milk if using. Taste and adjust seasonings (add more salt, lime juice, or cayenne as desired).
  12. Let simmer for 10-15 minutes on LOW. Serve hot with desired garnishes.

Notes

For best flavor, don’t skip roasting the pumpkin—it adds depth. Brown the chicken if possible for extra savory notes. If using canned pumpkin puree, add 1.5 cups in step 4. For dairy-free, use full-fat coconut milk. Chili thickens as it sits; add broth when reheating if needed.

Nutrition

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

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