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
Scale
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