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