Start cooking the pumpkin and chicken filling several hours before the party, and then assemble the cups just before your guests arrive.
How to Make It
1. Combine cream cheese, pumpkin, cumin, salt, and pepper in a 5- to 6-quart oval slow cooker; stir well. Add chicken to cooker.
2. Heat oil in a large skillet over medium-high. Add chiles and onion to the skillet; cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes.
3. Add chile mixture to mixture in the cooker, and stir to combine. Cover and cook on high until chicken is cooked through, about 31/2 hours. Remove chicken from cooker; shred. Return shredded chicken to cooker, and stir gently.
4. Spoon about 1 tablespoon chicken mixture into each chip. Sprinkle evenly with scallions, and, if desired, cilantro. Garnish with lime wedges, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews