Description
This Slow Cooker Chicken Pumpkin Curry recipe is a comforting and flavorful dish that combines tender chicken, creamy pumpkin, and fragrant red curry paste in a rich coconut milk sauce. Perfect for a cozy dinner, it’s easy to prepare with minimal hands-on time and can be served over rice, garnished with fresh lime, cilantro, and toasted cashews for added texture and brightness.
Ingredients
Scale
Curry Base
- 1 (14-ounce) can full-fat coconut milk, shaken
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon light brown sugar
Vegetables and Protein
- 1 ½-2 pounds sugar pie pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree
- 1 ½ pounds boneless skinless chicken breast
- 1 teaspoon kosher salt
- 1 red bell pepper, sliced
- 4 cups loosely packed baby spinach
Finishing Touches
- 1 tablespoon fresh lime juice (from 1 lime)
For Serving
- Cooked rice
- Lime wedges
- Minced fresh cilantro
- Toasted cashews
Instructions
- Prepare the Curry Base: In the slow cooker pot, combine the coconut milk, red curry paste, fish sauce, soy sauce, and light brown sugar. Stir the mixture gently to blend the flavors.
- Add Pumpkin and Chicken: Nestle the pumpkin pieces and boneless skinless chicken breasts into the pot, ensuring they are fully submerged in the liquid. Cover the slow cooker with the lid.
- Cook Until Tender: Cook on high for about 4 hours or on low for 8 hours, until the pumpkin is tender and the chicken is fully cooked through.
- Shred the Chicken: Use tongs or a slotted spoon to transfer the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then set aside.
- Blend the Pumpkin: Season the remaining liquid in the slow cooker with 1 teaspoon kosher salt. Using an immersion blender or a countertop blender, carefully blend the pumpkin and sauce until completely smooth. If you used canned pumpkin puree, skip this step.
- Return Chicken and Add Bell Pepper: Return the shredded chicken to the slow cooker and add the sliced red bell pepper. Cover and cook on high for about 30 minutes or until the bell pepper softens slightly.
- Add Spinach and Lime Juice: Stir in the baby spinach and fresh lime juice, mixing until the spinach wilts.
- Serve: Ladle the curry over cooked rice and garnish with lime wedges, minced fresh cilantro, and toasted cashews for added flavor and texture.
Notes
- For a quicker alternative, you can prepare this recipe using an Instant Pot by cooking under high pressure for 20 minutes followed by a natural release.
- If using canned pumpkin puree instead of fresh pumpkin, skip the blending step as the puree is already smooth.
- Adjust the spice level by modifying the amount of red curry paste according to your preference.
- To make this dish gluten-free, ensure the soy sauce or tamari you use is gluten-free certified.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
