The season of slow cookers and pumpkins is in full swing, so combine the two for one delicious healthy dinner! Slow Cooker Chipotle Pumpkin Chicken is a creamy spicy new way to have a great gluten-free and paleo dinner with minimal effort and all the flavor!
I’m done with all my pumpkin creation for the blog, so over the next few weeks I’ll continue to present all these pumpkin goodies to you (hope you aren’t sick of it!). I decided to give you another savory pumpkin recipe to try. I’ve actually wanted to make a slow cooker pumpkin chicken recipe since last year and I finally got to it! I adore my slow cooker chicken; t never fails to please! I also know it will always get a thumbs up from the rest of the family which is a plus (they can be rather picky). But this was another winner and another favorite!
Now, I wasn’t going to just stop at pumpkin chicken. I always have to stretch the idea into the realm of bigger and better creativity. I always want to expand the flavor profile 50 yards…100 yards…touchdown! And how did I make this a touchdown-worthy recipe? Spicy chipotle and pablano! I finally ordered some organic chipotle powder to play around with and picked up a small poblano pepper at the grocery. I really don’t have that great of a spice tolerance, but I’ve been playing around with it more…since it does taste so good! I’ve learned that when you pair the spicy with something more sweet or creamy, it all mellows out.
The chipotle powder was beautiful and I could have just stood there breathing in the jar. The pablono took a bit more “risky” behavior. I’ve never roasted my own peppers on an open flame, but with this one poblano, that’s what I did. All you have to do is turn on a burner on your gas stove, use some tongs to hold the stem of the pepper, and simply hold it over the flames like you would while roasting marshmallows! However, these “marshmallows” aren’t sweet, but spicy! Once you get the black char all over, let the pepper cool on a paper towel. Then just take the paper towel and rub off the char, and chop up as needed! Perfect roasted pepper in a flash! (I will admit, I thought I would start a fire or blow myself up when the pepper started crackling, but I survived!)
The roasting of the pepper doesn’t come close to the danger of the salmon on a cedar plank grilling I did the other week. I’ll tell you about that first experience in due time! Nobody said the creation of good food was safe though; there’s always a slight risk of injury (as I know all too well). At least the slow cooker part comes with zero risk. You don’t even have to be in the room as the cooking occurs. You shouldn’t be that is…I don’t know why you would sit and watch a slow cooker for 6 hours (I think that defeats the purpose!). Anyway, on to the recipe! It’s not too spicy, but just right and blends in the pumpkin creaminess perfectly, creating a moist autumn-inspired chicken dinner!
Slow Cooker Chipotle Pumpkin Chicken
- In the slow cooker or crockpot, add first the chicken, then pile in the rest of the ingredients on top. Give it a mix so the water and spices are incorporated as one mixture with the pumpkin.
- Cook on low for 6-7 hours.
O and did I mention, this one smells super good too 😉 Just like that applesauce. The slow cooker has magic aroma powers for sure, there’s no doubt! Spicy pumpkin goodness awaits and makes the mouth water! The chipotle is more of a mild background spice, the poblano bits are where the spice happens! But I will always be fond of the savory pumpkin recipes, yet I do have more sweet to come…many more. For now some chicken and spice will suffice! Happy slow-cookering!
So tell me:
+ Have you ever roasted peppers over a flame?
+ What’s your favorite pepper? I think shishitos will always be my #1!
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