Ingredients: 
- 1 lb boneless, skinless chicken breasts
- 1 cup onion, finely chopped
- 2.5 cups red or orange peppers, chopped in small pieces
- 1 cup pumpkin puree
- 1.5 tsp chili powder
- 2 tsps paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp pepper
- 1 tsp salt
- 1/4 cup chicken broth
- avocado or guacamole, green onions (for serving)
Directions:
1. Chop onions and peppers. (Optional: you can sauté in 1 teaspoon of olive oil for 2 minutes before adding to crockpot.)
2. Lay chicken breasts along the bottom of the crockpot.
3. Cover chicken with pumpkin puree, onions/peppers, broth and spices.
4. Cover and cook on low for 6 hours.
5. After 6 hours, shred chicken breasts. You can shred them right in the crockpot with two forks or remove them from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients
6. Optional if you have time: Allow the chicken to sit for an additional 10-20 minutes after shredding the chicken. The chicken will absorb some of the liquid and thicken the chili.
7. Garnish with avocado or guacamole + enjoy!