Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs. boneless, skinless chicken breast or chicken thighs
  • 1 (28oz) can (or two 14oz cans) fire-roasted tomatoes
  • 1 (14oz) can pumpkin puree (not pie filling)
  • 1 onion, diced
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp salt, or to taste
  • 4 cups vegetable broth (or you could use chicken broth/bone broth)
  • 1/4 cup cilantro, roughly chopped, plus more to serve

Instruction

  • Place chicken, tomatoes, pumpkin, onion, cilantro, cumin, chili powder, salt and broth in the slow cooker and stir to combine. (You don’t want a big lump of pumpkin to burn on the bottom of the slow cooker.)
  • Cover and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
  • Shred the chicken into the soup (I use two forks to pull it apart and shred it) and serve with extra cilantro to garnish.