Crock Pot Chicken Pumpkin Curry

This Crock Pot Chicken Pumpkin Curry is a creamy and flavorful recipe, which uses pumpkin puree and coconut milk. It’s a no-fuss take on the classic, ready in about 6 hours and 15 minutes.

Crock Pot Chicken Pumpkin Curry Ingredients

• 15 ounce (425 ml) unsweetened full fat coconut milk
• 2 cups (490 g) pumpkin puree, not pumpkin pie filling
• 1 cup (237 ml) chicken stock
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• ½ tablespoon garam masala
• 1 teaspoon Kosher salt, or to taste
• ½ teaspoon ground black pepper, or to taste
• ½ large onion, diced
• 3 cloves garlic, minced
• ½ tablespoon finely minced ginger
• 3 carrots, cut into 1-inch pieces
• 3 cups (399 g) sweet potatoes, cut into 1-inch cubes
• 1 pound (454 g) boneless skinless chicken breasts, cut into 1-inch cubes
• Juice of 1 lime

How To Make Crock Pot Chicken Pumpkin Curry

1. Mix the base ingredients: In the insert of a 6-quart slow cooker, add the coconut milk, pumpkin puree, chicken stock, curry powder, turmeric, garam masala, salt, and pepper. Whisk until fully combined.
2. Add the vegetables and chicken: Stir in the diced onion, minced garlic, ginger, carrots, sweet potatoes, chicken, and lime juice until everything is evenly coated.
3. Slow cook: Cover and cook on low for 6 hours or high for 4 hours, until the chicken and vegetables are tender.
4. Serve: Spoon the curry over rice and enjoy.

Recipe Tips

• Can I use chicken thighs instead? Yes, boneless skinless chicken thighs work great and stay extra tender in the slow cooker.
• How to make it spicier: Add a pinch of cayenne pepper or a diced chili pepper for more heat.
• Can I prep this ahead of time? Yes, you can add everything to the slow cooker insert and refrigerate it overnight before cooking.
• How to thicken the curry: If the curry is too thin, mash some of the sweet potatoes or cook uncovered for the last 30 minutes.
• What vegetables can I substitute? Butternut squash or parsnips can replace sweet potatoes if desired.

What To Serve With Chicken Pumpkin Curry

This dish is hearty on its own but even better with simple sides:

• Steamed jasmine or basmati rice
• Warm naan bread or roti
• A side of cucumber raita
• Light green salad with lemon vinaigrette

How To Store Chicken Pumpkin Curry

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Chicken Pumpkin Curry Nutrition Facts

• Calories: 184 kcal
• Protein: 18g
• Carbohydrates: 15g
• Fat: 7g
• Fiber: 3g
• Sugar: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned pumpkin pie filling instead of puree?
No, use only pure pumpkin puree, as pie filling contains added sugars and spices.

Can I cook this on high?
Yes, you can cook it on high for 4 hours instead of low for 6 hours.

Why is my curry too thick?
Try adding a little more chicken stock or coconut milk to loosen it up.

Can I add spinach or kale?
Yes, stir in fresh spinach or kale during the last 15 minutes of cooking.

Can I make this dairy-free?
Yes, it already is! This recipe uses coconut milk instead of dairy.

Try More Recipes:

• Crock Pot Chicken Pumpkin Chili
• Crock Pot Chicken And Pumpkin Black Bean Chili
• Crock Pot Butternut Squash And Pumpkin Soup