Slow Cooker Guatemalan Pepian with Chicken and Pumpkin Seeds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A hearty Guatemalan stew featuring tender chicken simmered in a rich, spiced tomato and roasted pumpkin seed sauce. This latin american-inspired slow cooker ready in about 390 minutes pairs pounds bone-in chicken thighs, whole dried guajillo chilies, whole dried pasilla chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds bone-in chicken thighs
• 3 whole dried guajillo chilies
• 2 whole dried pasilla chilies
• 1/3 cup roasted pumpkin seeds (pepitas)
• 1 medium, quartered white onion
• 4 large, peeled garlic cloves
• 3 medium, quartered plum tomatoes
• 1 stick (2 inches) cinnamon stick
• 1 tsp dried oregano
• 3 cups chicken broth
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

Instructions

1. Step 1: Toast 3 dried guajillo chilies and 2 dried pasilla chilies in a dry skillet over medium heat for 2 minutes, turning frequently until fragrant but not burnt. Remove stems and seeds, then soak the chilies in 1 cup hot water for 20 minutes to soften.
2. Step 2: Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pounds bone-in chicken thighs seasoned with 1 teaspoon salt and 1/4 teaspoon black pepper. Brown chicken on all sides, about 5 minutes per side, until golden and crispy. Transfer to slow cooker.
3. Step 3: Blend soaked chilies with their soaking water, 1/3 cup roasted pumpkin seeds, 1 medium quartered white onion, 4 large peeled garlic cloves, 3 quartered plum tomatoes, 1 cinnamon stick, and 1 teaspoon dried oregano in a blender until smooth.
4. Step 4: Pour the chili-pumpkin seed sauce over the browned chicken in the slow cooker. Add 3 cups chicken broth and an additional 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir gently to combine.
5. Step 5: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and sauce has thickened and coats the chicken.
6. Step 6: Taste and adjust seasoning with salt if needed. Serve the pepian garnished with 1/4 cup chopped fresh cilantro alongside steamed rice or warm corn tortillas.