If you’re looking for a cozy, flavorful, and easy-to-make meal, this Slow Cooker Chicken Pumpkin Curry is the perfect choice. Combining tender chicken, creamy pumpkin, and warming spices, this dish brings comfort in every bite.
Made in a slow cooker, it’s a set-it-and-forget-it meal—perfect for busy weeknights or meal prep. The combination of pumpkin’s natural sweetness with aromatic curry spices creates a well-balanced dish that the whole family will love.
Why You’ll Love This Recipe
Effortless Cooking: Just dump the ingredients in the slow cooker and let it do the work!
Healthy & Nutritious: Pumpkin is packed with vitamins, and chicken provides lean protein.
Rich & Flavorful: The slow cooking process enhances the depth of flavor.
Perfect for Fall & Winter: A warm and comforting meal for chilly days.
Key Ingredients for Slow Cooker Chicken Pumpkin Curry
Here’s what you’ll need to create this delicious, creamy curry:
Main Ingredients:
- Chicken (boneless, skinless thighs or breasts) – 1.5 lbs, cut into chunks
- Pumpkin (cubed or canned puree) – 2 cups
- Coconut milk – 1 can (13.5 oz)
- Onion (chopped) – 1 small
- Garlic (minced) – 3 cloves
- Ginger (grated) – 1 tbsp
- Tomatoes (diced) – 1 cup
- Chicken broth – 1 cup
Spices & Seasonings:
- Curry powder – 2 tbsp
- Turmeric – 1 tsp
- Cumin – 1 tsp
- Cinnamon – ½ tsp
- Salt & pepper – To taste
- Red chili flakes (optional) – ½ tsp for heat
Optional Add-Ins:
- Spinach or kale – For extra greens
- Chickpeas – Adds protein and texture
- Sweet potatoes – For extra heartiness
Step-by-Step Slow Cooker Chicken Pumpkin Curry Recipe
Instructions:
1: Prepare the Ingredients
- Cut the chicken into bite-sized chunks.
- Dice the onion, mince the garlic, and grate the ginger.
- If using fresh pumpkin, peel and cube it.
2: Combine Everything in the Slow Cooker
- Add the chicken, pumpkin, onion, garlic, ginger, and tomatoes to the slow cooker.
- Sprinkle in curry powder, turmeric, cumin, cinnamon, salt, and pepper.
- Pour in coconut milk and chicken broth, stirring to combine.
3: Slow Cook the Curry
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Stir occasionally, if possible, to distribute the flavors.
4: Final Adjustments & Serve
- Taste and adjust seasoning if needed. Add more salt, pepper, or chili flakes for spice.
- Serve warm with rice, naan, or quinoa.
Tips for the Best Chicken Pumpkin Curry
Use bone-in chicken for more flavor, but remove bones before serving.
For a thicker curry, mash some of the pumpkin with a fork.
Add a splash of lime juice at the end for a fresh touch.
Serving & Pairing Suggestions
This Slow Cooker Chicken Pumpkin Curry is a hearty, satisfying dish, but pairing it with the right sides and beverages can take your meal to the next level. Here are some of the best ways to serve and complement this delicious dish:
1. Best Sides to Serve With Chicken Pumpkin Curry
- Steamed Rice: The most classic pairing, fluffy basmati rice or jasmine rice absorbs the rich, spiced curry sauce beautifully.
- Quinoa: For a high-protein, gluten-free option, quinoa adds a slightly nutty flavor and a great texture contrast.
- Cauliflower Rice: A great low-carb alternative that soaks up the curry flavors while keeping the dish light.
- Warm Naan or Roti: Soft, warm naan bread or whole wheat roti are perfect for scooping up the creamy curry sauce.
- Lentil Dal: A side of spiced lentils (dal) enhances the flavors of the dish and adds extra protein.
- Grilled Vegetables: Lightly charred zucchini, bell peppers, or eggplant add a smoky depth that complements the sweetness of the pumpkin.
2. Garnishes for Extra Flavor
- Fresh Cilantro: Adds brightness and freshness.
- Toasted Coconut Flakes: Enhances the coconut notes in the curry.
- Sliced Red Chilies: For those who love extra heat.
- Lime Wedges: A squeeze of lime balances the rich and creamy sauce.
3. Best Beverages to Pair With This Curry
- Chai Tea: A warm, spiced chai tea pairs beautifully with the flavors of curry.
- Coconut Water: A refreshing, hydrating drink that complements the coconut milk base.
- White Wine: A slightly sweet Riesling or a crisp Sauvignon Blanc balances the heat and richness.
- Mango Lassi: A traditional Indian yogurt-based mango drink that cools down the spice and adds a creamy texture.
4. Dessert Pairings for a Complete Meal
- Coconut Rice Pudding: A creamy, lightly sweet dessert that mirrors the coconut flavors in the curry.
- Pumpkin Halwa: A traditional Indian dessert made with pumpkin, cardamom, and nuts.
- Dark Chocolate Mousse: The deep richness of dark chocolate complements the warm spices in the curry.
Common Mistakes and How to Avoid Them
Overcooking the chicken: Stick to the recommended slow cooker times to prevent dry chicken.
Too much liquid: If the curry is too thin, simmer it uncovered for 15 minutes after slow cooking.
Not enough spice: Always taste and adjust seasoning before serving.
Tips for the Best Slow Cooker Chicken Pumpkin Curry
For a thicker curry, mash some pumpkin with a fork before serving.
Use bone-in chicken for extra flavor, but remove bones before serving.
Add a splash of lime juice at the end to brighten up the flavors.
Don’t skip the coconut milk—it creates a rich and creamy sauce.
Frequently Asked Questions
1. Can I use butternut squash instead of pumpkin?
Yes! Butternut squash has a similar sweetness and texture.
2. How can I make it spicier?
Add extra chili flakes, cayenne pepper, or fresh green chilies.
3. Can I freeze this curry?
Yes! Store in an airtight container for up to 3 months.
4. What’s the best way to thicken the sauce?
Mash some pumpkin or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
5. Can I use bone-in chicken?
Absolutely! It adds flavor, but remove bones before serving.
Print
Slow Cooker Chicken Pumpkin Curry
- Total Time: 8 hours 15 minutes
- Yield: Serves 6
- Diet: Gluten Free
Description
Looking for a cozy, delicious, and hands-off meal? This Slow Cooker Chicken Pumpkin Curry is the ultimate fall dish! Made with juicy chicken, creamy coconut milk, and warming spices, it’s both healthy and incredibly satisfying. Simply toss everything into the slow cooker and let the magic happen. Serve it with rice, naan, or quinoa for a hearty, wholesome meal.
Ingredients
Main Ingredients:
- 1.5 lbs boneless, skinless chicken (thighs or breasts, cut into chunks)
- 2 cups pumpkin (cubed or canned)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 cup diced tomatoes (fresh or canned)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
Spices & Seasonings:
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp red chili flakes (optional, for heat)
- Salt & pepper, to taste
Optional Add-Ins:
- 1 cup chickpeas – Adds plant-based protein
- 1 cup baby spinach or kale – For extra greens
- ½ cup diced sweet potatoes – Makes the dish heartier
Instructions
1. Prep the Ingredients
- Cut the chicken into bite-sized chunks.
- If using fresh pumpkin, peel and cube it.
- Dice the onion, mince the garlic, and grate the ginger.
2. Add Everything to the Slow Cooker
- Place chicken, pumpkin, onion, garlic, ginger, and tomatoes into the slow cooker.
- Sprinkle in the curry powder, turmeric, cumin, cinnamon, salt, and pepper.
- Pour in the coconut milk and chicken broth, stirring to combine.
3. Cook the Curry
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Stir occasionally if possible, to evenly distribute flavors.
4. Final Adjustments & Serve
- Taste and adjust seasoning, adding more salt, pepper, or chili flakes if needed.
- Serve hot with rice, naan, or quinoa.
Notes
For a thicker curry, mash some pumpkin with a fork before serving.
Use bone-in chicken for extra flavor, but remove bones before serving.
Add a splash of lime juice at the end to brighten up the flavors.
Don’t skip the coconut milk—it creates a rich and creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 8 hours