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Crockpot Pumpkin Chicken Chili Recipe


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     Crockpot Pumpkin Chicken Chili

Category   Salads - Soups - Sidedishes
Sub Category   None

1 can (14 oz) diced tomatoes
1 can (14 oz) pumpkin puree
2 cups chicken broth
1 large onion, diced
5 cloves garlic, minced
1 tbsp chile powder
1 tsp ground cumin
1 heaping tsp dried oregano, crushed between fingertips
1 tsp sea or kosher salt
1/4 tsp black pepper
1 - 2 chipotle peppers in adobo sauce, seeds removed, mined (optional)
1 1/2 Lbs chicken breasts or cutlets, skin and visible fat removed
1 heaping cup dried chickpeas or 2 can (14 oz) chickpeas, rinsed and drained
1 cup corn kernels, if frozen, thawed
2 tbsp fresh cilantro, chopped
Toppings- sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips

To a 4 or 5 quart crockpot add tomatoes, chicken broth and pumpkin. Whisk until well combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 hours on low.
When ready to serve remove chicken and chop into bite size pieces or shred with two forks. Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.

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