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As the crispness of autumn settles in, there’s nothing quite like the comfort of a slow-cooked meal to warm the soul. The Cozy Crockpot Chicken and Pumpkin Curry is the epitome of this seasonal delight, bringing together the rich, hearty flavors of tender chicken and creamy pumpkin in a dish that is as nutritious as it is delicious. Slow cooking not only enhances the flavors but also allows for a stress-free dinner preparation, perfect for busy weeknights or gatherings with loved ones.

Crockpot Chicken and Pumpkin Curry

Warm up your autumn evenings with Cozy Crockpot Chicken and Pumpkin Curry, a comforting dish that blends tender chicken, creamy pumpkin, and aromatic spices. This easy slow-cooked recipe not only enhances flavors but also provides a nutritious meal packed with vitamins, healthy fats, and fiber. Perfect for busy weeknights or gathering with loved ones, it's a delightful way to savor the season’s flavors. Serve over rice or quinoa for a balanced meal filled with warmth and goodness.
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups pumpkin puree (canned or homemade)

1 can (14 oz) coconut milk

1 large onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp red curry paste (adjust for spice preference)

2 cups vegetables (e.g., bell peppers, carrots, and green beans), chopped

1 cup chicken broth

1 tbsp soy sauce or tamari (for gluten-free)

1 tsp ground turmeric

1 tsp ground cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Cooked rice or quinoa (for serving)

Instructions
 

Prepare Ingredients: In a large bowl, mix together the chicken pieces, garlic, ginger, turmeric, cumin, and a pinch of salt and pepper. Ensure the chicken is well coated in the spices.

    Layer the Crockpot: Begin by adding the chopped onion and vegetables to the bottom of the crockpot. Then, layer the seasoned chicken on top.

      Add Pumpkin and Coconut Milk: Pour the pumpkin puree and coconut milk over the chicken, ensuring it is well distributed. Add the red curry paste and soy sauce, and stir gently to combine all ingredients.

        Pour in Chicken Broth: Add the chicken broth to the pot. This helps keep the curry sauce creamy without being too thick.

          Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. Stir occasionally if possible.

            Final Adjustments: Once cooked, taste the curry and adjust seasoning with more salt or a splash of soy sauce if needed.

              Serve: Serve hot over a bed of rice or quinoa, garnished with fresh cilantro and lime wedges on the side for an extra zest.

                Prep Time, Total Time, Servings:

                  15 minutes | 6-7 hours (slow-cook) | 6 servings