Paleo Crockpot Pumpkin Chicken Chili



  • 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)


  1. Chop onions and peppers.

  2. Lay chicken breasts along the bottom of the crockpot. 

  3. Cover chicken with pumpkin puree, onions/peppers and spices.

  4. Add broth, cover and cook on low for 6 hours

  5. 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

  6. 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.

  7. Garnish with avocado or guacamole + enjoy!