Did you catch the fall fever yet? We started a Pumpkin Palooza series of recipes…..just because it’s fun. No other reason. Do something and throw a name on it. It’s amazing how you will feel! We kicked this off with Pumpkin Salsa, Yogurt Pumpkin Muffins, Slow Cooker Black Bean Pumpkin Chili,and now we have a phenomenal Pumpkin Salsa Chicken recipe.
We posted the Pumpkin Salsa recipe and is so addicting. You will want to keep eating it and not share! I pinky swear. So my husband said, “You should make this in the crockpot with the chicken” and I thought he was a GENIUS!
So yes, this is a two step recipe! You will have to make the salsa…schucks 😏…to make the Crockpot Pumpkin Salsa Chicken! You’ll be so happy you did though! This is such a simple dump and go recipe! It melts in your mouth!
🥘 What is it?
This is a variation of the old fashioned Crockpot Salsa Chicken that we have all made at one time or another! If you haven’t made it, check out the recipe here. It only uses a couple of ingredients, but it is a delicious meal that is all made in the magic of the crockpot!
So, due to my husband’s genius idea (don’t tell him I said that), we made a second batch of Pumpkin Salsa to use in this recipe. It was easy to do as I bought the huge can of pumpkin puree and corn salsa. A single batch of salsa only uses half of a jar! The elephant garlic is already roasted and it’s easy to roast two onions instead of one. No waste and I got two recipes out of it.
Step One: Start off by making a batch of the Pumpkin Salsa, as mentioned above.
Step Two: Spray the crockpot with non-stick spray and add a layer of the salsa.
Step Three: Place chicken breasts or thighs in next.
You have a choice to either pan fry the breasts first like we did in the photos or you can simply dump and go! I like the crispy breasts but that is personal preference! If you pan fry them first, you can decrease the cooking time to 4-5 hours as they are partially cooked already!
Step Four: Top with the Pumpkin Salsa and turn on high for 2-3 hours or on low 6-7 hours.
That’s it. Can it be any easier?
If you like this recipe, make sure to check out these!
Roasted Pumpkin Pie Spiced Nuts – if you are headed out for a tailgate or an evening Bunco game with the gals, bring along a bowl of these for a fall infused snack! They only take minutes to make but really add a great punch of flavor!
Pumpkin Delight – this is a great quick and easy dessert to make during the fall. The graham cracker crust mixes perfectly with the ooey, gooey pudding center. The best part is you will have happy guests asking for seconds. It’s light and delish!!
Slow Cooker Chicken Salsa Soup – this would be AMAZING using the Pumpkin Salsa instead of traditional salsa! You would have a whole new recipe just by changing up the salsa you use.
Best Chicken Taco Stuffed Avocado – try using the Slow Cooker Pumpkin Salsa in the center of the avocados for this recipe instead of the taco chicken meat. Think creatively and you have several new meals here!
Slow Cooker Pumpkin Salsa Chicken
Slow Cooker Chunky Pumpkin Salsa Chicken
- 1 can Pumpkin Puree
- 2 cans diced tomatoes
- 1/2 jar Stonewall Kitchen Spicy Corn Relish
- 2 Roasted Garlic Cloves
- 1 Onion
- 1 can Green Chilis chopped
- 4 chicken breasts
Chunky Pumpkin Salsa
- Using the recipe from our Chunky Pumpkin Salsa – or – buy your own
- Chop roasted garlic and onions.
- Combine remaining ingredients and mix well.
Slow Cooker Pumpkin Salsa Chicken
- Spray non stick inside the slow cooker and add a layer of the pumpkin salsa.
- Add the chicken breasts.
- Add more Chunky Pumpkin Salsa on top of the chicken. Turn on low for 6-7 hours or on high for 2-3 hours.
- Serve as a stand alone chicken, over a bed of rice to make a burrito bowl or inside tortillas with avocado, cheese and sour cream.