Crock-Pot Fall Harvest Chicken Chili

Updated on November 2, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

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This is one of those meals I save up all of my produce to make each year. It uses pumpkin, sweet potato, and carrots. If you really wanted to get crazy, you could also incorporate, squash, parsnips, kale, and Brussels sprouts to really get a feel of the fall in this chili. It's really easy to make, as well.

At this time of the year, we've got so much we're trying to squeeze into every minute of every day, that having some great dump-and-go meals really makes life easier. It's nice to know that I can toss a bunch of ingredients into my crock-pot anytime in the morning and not have to worry about having to slave over making a delicious meal that evening. Being able to cook this on high for 3-4 hours means that I can even get it in as late as lunchtime if I have a particularly busy morning.

I really needed this convenience yesterday morning as I was trying to squeeze in making breakfast, cleaning the house, doing the dishes and the laundry, and taking a shower all before naptime at 9am or so for my littlest. We were getting dressed and heading to the zoo for the day when he woke up, so everything had to be done before my husband walked in the door from work that evening, and we weren't going to be home to do it. It sure was nice to have a hot fall dish full of healthy vegetables to come home to at the end of the day.

And now you can, too! If you need to use raw chicken, go for it—and if all you have is canned veggies, that works, too. This chili can certainly be made to match the needs and tastes of your family very easily. Let me show you how I put mine together!

5 stars from 1 rating of Fall Harvest Chicken Chili

Cook Time

Prep time: 10 min
Cook time: 3 hours
Ready in: 3 hours 10 min
Yields: Chili for 4-5 adults

Ingredients

  • 2 chicken breasts, cooked or raw
  • 2 cups pinto beans, (or other bean)
  • 1 cup pumpkin, chopped
  • 1 cup sweet potato, chopped
  • 4 carrots, chopped
  • 2 cups chicken broth
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sage
  • 1 teaspoon pink Himalayan salt

Instructions

  1. Start by dumping your chicken and beans into the crock-pot. I do not suggest using dried beans. If you are not using canned beans, at least soak them the night before.
  2. Then add your veggies.
  3. Finally add your broth and spices.
  4. Cover your crock-pot and cook on high for 3-4 hours or low for 7-8. Everything in my pot was already cooked when it went in, so it didn't need to cook for too long. If your ingredients are raw or uncooked, it will obviously take the full time.
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I tossed my pre-cooked shredded chicken into the crock-pot. (I like to cook my chicken ahead of time in bulk in the crock-pot. Then I can shred it all, bag it up in single breast servings, and keep it in the freezer for when I need a quick meal.)Then I added my pinto beans.I then dumped in my carrots, sweet potato, and pumpkin.Then chicken broth came next.And my spices came last.I closed the lid and cooked everything on high for 3 hours or so.
I tossed my pre-cooked shredded chicken into the crock-pot. (I like to cook my chicken ahead of time in bulk in the crock-pot. Then I can shred it all, bag it up in single breast servings, and keep it in the freezer for when I need a quick meal.)
I tossed my pre-cooked shredded chicken into the crock-pot. (I like to cook my chicken ahead of time in bulk in the crock-pot. Then I can shred it all, bag it up in single breast servings, and keep it in the freezer for when I need a quick meal.)
Then I added my pinto beans.
Then I added my pinto beans.
I then dumped in my carrots, sweet potato, and pumpkin.
I then dumped in my carrots, sweet potato, and pumpkin.
Then chicken broth came next.
Then chicken broth came next.
And my spices came last.
And my spices came last.
I closed the lid and cooked everything on high for 3 hours or so.
I closed the lid and cooked everything on high for 3 hours or so.
Nutrition Facts
Serving size: 1
Calories 288
Calories from Fat9
% Daily Value *
Fat 1 g2%
Carbohydrates 24 g8%
Sugar 2 g
Fiber 10 g40%
Protein 19 g38%
Cholesterol 0 mg
Sodium 22 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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I can keep the sodium and sugar really low in my recipes because all of my ingredients are homemade. I cook my organic chicken breasts ahead of time in the crock-pot with a little bit of water, bag them up in single-breast portions, and freeze them. I can the broth leftover from cooking the chicken without adding anything. I can my own beans in water, and even my pumpkin, sweet potato, and carrots were home-canned in water. Only the carrots had a small bit of pink Himalayan salt in them.

All of my spices are either homegrown and dried, or they were purchased organic from Sprouts. There are no added salts and no sugars at all except those that naturally occur in the veggies. There are also absolutely no preservatives except water and the freezer. I work hard to provide my family the healthiest meals I can by growing, making, and preserving all of my own foods here at the house. I just wanted to give you the explanation behind the low-sugar and low-sodium numbers. No canned items here.

I very highly recommend a good crock-pot to any family that doesn't already have one. You can order one online, and they will deliver it right to your door! I can make so many yummy treats in my crock-pot, from homemade applesauce or jams, to precooking my meats and making amazing meals. I also made an amazing Crock-Pot Pot Roast with Mashed Cauliflower and Potatoes earlier this week. Yum!

I hope you enjoy this recipe and all of my other fall dishes this season.

Questions & Answers

    © 2018 Victoria Van Ness

    Comments

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        10 months ago from Fountain, CO

        I'm so glad you enjoyed it! It was delicious.

      • Lisabean2202 profile image

        Lisa Bean 

        10 months ago from Nevada

        Gotta love a good crock pot recipe. This looks simple and tasty. Thanks! :o)

      • Pamela99 profile image

        Pamela Oglesby 

        11 months ago from Sunny Florida

        This recipe is differwnt than what my father use to make. I miss his chile. i don't even know all the ingredients he used. However, this sounds so healthy tha I find it interesting, and I will try at least something like this. Thanks for this recipe.

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