Crockpot Fall Harvest Chicken Chili

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 brussel 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 crockpot 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 it 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 to! If you need to use raw chicken, go for it, and if all you have is canned veggies, that works to. 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!

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 crockpot 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, no sugars at all except those naturally in the veggies, and 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 reasoning for the low sugar and sodium numbers. No canned items here.

I very highly recommend a good crockpot to any family that doesn’t already have one. You can find one for a really great price here and don’t even have to leave the house. They will deliver it right to your door! I can make so many yummy treats in my crockpot, from homemade applesauce or jams, to precooking my meats and making amazing meals. I also made an amazing Crockpot 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.

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