1 lb boneless, skinless chicken breasts
1 cup onion finely chopped
2.5 cups red or orange peppers chopped in small pieces
1 cup pumpkin puree
1 teaspoon chili powder
2 teaspoons paprika
½ teaspoon cumin
1 teaspoon garlic powder
1 teaspoon pepper
½ teaspoon salt
1 cup chicken stock
avocado or guacamole, green onions (for serving)
Chop onions and peppers.
Lay chicken breasts along the bottom of the crockpot.
Cover chicken with pumpkin puree, onions/peppers and spices.
Add broth, 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!