In a large lightly oiled pan, brown chicken breasts, just enough so they’re brown on the outside but not fully cooked on the inside (they will finish cooking in the crockpot).
Remove chicken breasts from pan and add onions. Sauté for about 3-5 minutes on medium heat until they become fragrant.
Add both chicken breasts and onion to the crockpot.
Add bone broth, canned tomatoes, pumpkin, riced cauliflower. Mix everything together and make sure chicken is covered.
Add spices, bell pepper and chipotle peppers. Give it another stir.
Cook on high for about 2 hours. After two hours, remove chicken breasts from crockpot and shred on cutting board.
Add back to crockpot, give it a stir and cook for another 15-20 minutes.
Place in serving bowls and garnish with cilantro and jalapeños.