YOUR SOLIN GENERATED RECIPE
Slow Cooker Pumpkin Chicken Chili
Tender chicken thighs and black beans slow-cooked in a velvety pumpkin-infused tomato base for a hearty meal that yields 10 servings total.
INGREDIENTS
0.3 lb boneless skinless chicken thighs
0.5 cup canned black beans
0.5 cup canned pumpkin puree
0.5 cup canned diced tomatoes
0.5 cup low-sodium chicken broth
0.25 cup yellow onion
1 clove garlic
0.75 tsp chili powder
0.5 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.75 tsp olive oil
PREPARATION
Lightly coat the bottom of a large slow cooker with the olive oil to prevent sticking.
Place the boneless skinless chicken thighs in an even layer at the bottom of the pot.
Add the diced yellow onion and minced garlic directly over the chicken.
Pour in the canned pumpkin puree, diced tomatoes, and rinsed black beans.
Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper over the ingredients.
Pour the chicken broth over the top and stir gently to combine the liquids and spices.
Cover and cook on low for 6 to 8 hours until the chicken is tender and easily pulls apart.
Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker.
Stir the chili thoroughly to incorporate the pumpkin into a smooth, thick sauce before portioning into 10 equal servings.