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Day 2 Lunch: Chicken, Potato, and Pumpkin Crockpot Soup

Enjoy the three P's of the fall season—protein, pumpkin, and potato—all in one hearty meal. This savory dish combines chunks of chicken, pumpkin, and potatoes and delivers stick-to-your ribs goodness.


  • Sugar pumpkin, 1 small

  • Chicken breast, raw, 1 lb.

  • Red potatoes, 5 small

  • Rosemary, fresh, 1 tbsp

  • Thyme, fresh, 1 tbsp

  • Sage, fresh, 1 tbsp

  • Salt, to taste

  • Pepper, to taste

  • Garlic powder, to taste

  • Carrots, 3 medium

  • Celery, 2 stalks

  • Chicken broth, 2 cups

  • Nutmeg, 1 tsp

  • Black beans, 1/2 cup

  • Canned corn, 1/2 cup


  1. Cut the pumpkin in half lengthwise, then poke holes in the flesh. Microwave it flesh-side down for 3-5 minutes to soften.

  2. Remove the flesh and chop it into 1-inch cubes.

  3. Cut the chicken and potatoes into medium-size chunks. Season with salt, pepper, and garlic powder to taste.

  4. Place the pumpkin, potatoes, chicken, carrots, then celery into the slow cooker (in that order).

  5. Add the rosemary, thyme, sage, and nutmeg, and chicken broth.

  6. Set the slow cooker to high, and cook for 4 hours on high or 8 hours on low.

  7. Stir in the black beans and corn, and let it cook covered for another 30 minutes.

Nutrition Facts

  • Serving size: 1.5 cups

  • Recipe yields: 6 servings

  • Calories: 343

  • Fat: 3 g

  • Carbs: 54 g

  • Protein: 25 g

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