Great slow cooker recipe to make on a relaxing Sunday. The most important part of all... It has pumpkin in it! (Adapted with changes from nutritionella.)
Ingredients -
1 large, sweet onion - chopped
drizzle of olive oil
3 large, uncooked boneless chicken breasts
1 (28 ounce) can fire roasted diced tomatoes
1 (15 ounce) can 100% pumpkin puree
2 (15 ounce) cans black beans - drained & rinsed
1 cup chicken broth
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon cinnamon
2 poblano peppers - deseeded & diced
1 (16 ounce) bag frozen shoepeg corn
cilantro & light sour cream for garnish
Directions -
Saute chopped onions in a drizzle of olive oil for 10 minutes on medium heat. Add three chicken breasts to bottom of slow cooker and top with diced tomatoes, canned pumpkin, beans, sauteed onions, chicken broth and spices. Stir the top a bit to mix leaving chicken undisturbed. Cover and cook on low for four hours. After four hours on low, add frozen corn and poblano peppers. Stir the top a bit more to mix. Crank the heat to high and cook for one additional hour. The chicken may be able to shred in the slow cooker with a fork after this last hour, but I had to take the chicken breasts out, place them on a cutting board and shred them before mixing back into the chili then serving. Top with the garnishes!
