Slow Cooker Buffalo Chicken Pumpkin Chili

Slow Cooker Buffalo Chicken Pumpkin Chili

1 tablespoon extra virgin olive oil
1 lb lean ground chicken
1 small onion chopped
1 yellow pepper chopped
6 garlic cloves minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon parsley
1/4 cup Frank's Hot Sauce
2 - 15oz cans of white beans rinsed and drained
1-15 oz can pumpkin puree, not pumpkin pie filling
1/2cup salsa verde
2 cups chicken bone broth
Salt and pepper to taste (about ½-1 teaspoon each)
Optional toppings: cilantro, red onion, blue cheese, sour cream

In a skillet over medium heat, add the oil and brown the chicken until no longer pink.

Place the cooked chicken, onion, pepper, garlic, chili powder, paprika, parsley, hot sauce, white beans, pumpkin puree, salsa verde, and bone broth in a slow cooker.

Cook on high for 3-4 hours, low, 6-8 hours.

Serve with desired toppings.