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Creamy Slow Cooker White Chicken Chili with Pumpkin

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This creamy slow cooker white chicken chili with pumpkin is the ultimate comfort food for fall. The pumpkin adds a velvety richness without being obvious, making it a crowd-pleaser that even pumpkin skeptics will love.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 (15-ounce) cans white beans (cannellini, Great Northern, or navy), drained and rinsed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/4 cup heavy cream or half-and-half (optional)
  • For garnish: fresh cilantro, shredded Monterey Jack cheese, sliced jalapeños, lime wedges, tortilla chips or strips, sour cream or Greek yogurt

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the white beans. Open the pumpkin puree and stir it. Cut the cream cheese into small cubes and leave it on the counter to soften.
  2. Layer everything in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained white beans, diced green chiles, and pumpkin puree on top. Sprinkle the cumin, chili powder, oregano, smoked paprika, garlic powder, salt, and pepper over everything. Pour the chicken broth around the edges (not directly on top of the spices). Do not stir.
  3. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fork-tender and shreds easily.
  4. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  5. Add the creamy elements: Return the shredded chicken to the slow cooker. Add the softened cream cheese cubes and heavy cream (if using). Stir gently until the cream cheese is fully melted and incorporated, about 2-3 minutes.
  6. Adjust seasoning and serve: Taste and adjust salt and spices as needed. Add a squeeze of fresh lime juice if desired. Serve hot with your favorite toppings.

Notes

Don’t skip the cream cheese softening step to avoid lumps. For extra depth, toast the spices in a dry skillet for 60 seconds before adding. The chili thickens as it sits; adjust liquid with broth or water as needed. The flavor improves overnight.

Nutrition

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

Find it online: https://twirltaste.com/creamy-slow-cooker-white-chicken-chili-with-pumpkin/