Slow Cooker Pumpkin Chicken Curry Recipe

Introduction

Slow Cooker Pumpkin Chicken Curry is a comforting and flavorful dish perfect for cozy evenings. Combining tender chicken thighs with creamy pumpkin purée and warm spices, this curry is both rich and subtly sweet. It’s an easy, hands-off meal that fills your home with inviting aromas.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
• 1 tsp salt
• 1 cup canned pumpkin purée
• 1/2 tsp ground cinnamon
• 1 small yellow onion, finely chopped
• 1/4 tsp cayenne pepper (optional for heat)
• 2 cloves garlic, minced
• 1 (14 oz) can full-fat coconut milk
• 1 tbsp grated fresh ginger
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Step 1: Heat the olive oil in a skillet over medium heat. Sauté the chopped onion for 3 to 4 minutes until soft, then add the minced garlic and grated ginger. Cook for 1 more minute until fragrant.
2. Step 2: Transfer the onion mixture to the slow cooker. Add the chicken pieces, pumpkin purée, curry powder, ground cumin, cinnamon, salt, and cayenne pepper if using.
3. Step 3: Pour in the full-fat coconut milk and stir all ingredients together to coat the chicken evenly.
4. Step 4: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and the flavors have melded.
5. Step 5: Give the curry a good stir, taste, and adjust salt if needed. Serve garnished with fresh cilantro over cooked rice.

Tips & Variations

• For a spicier kick, increase the cayenne pepper or add diced fresh chili.
• Swap chicken thighs for breasts if you prefer, but thighs stay juicier during slow cooking.
• Add chopped sweet potatoes or carrots at the beginning for extra veggies and texture.
• Use light coconut milk to reduce richness and calories, though full-fat yields a creamier sauce.
• Serve with naan bread or quinoa as an alternative to rice.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after a day, so it makes great next-day leftovers. For longer storage, freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and mash fresh pumpkin to substitute canned purée. Use an equal amount and ensure the puree is smooth to blend well in the curry.

Is this recipe suitable for meal prep?

Absolutely, this curry holds up well and tastes even better the next day. Portion it into containers for easy lunches or dinners throughout the week.

Slow Cooker Pumpkin Chicken Curry Recipe

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★★★★★

4.9 from 78 reviews

• Author: Olivia
• Total Time: 6 hours 45 minutes
• Yield: 4 servings 1x

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Description

This Slow Cooker Pumpkin Chicken Curry combines tender chicken thighs with warm spices, pumpkin purée, and creamy coconut milk for a comforting and flavorful fall-inspired dish. Perfect for busy days, this easy curry cooks low and slow to meld rich aromas and create a deliciously hearty meal served over rice.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into large chunks
• 1 cup canned pumpkin purée
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 (14 oz) can full-fat coconut milk
• 1 tbsp olive oil

Spices

• 1 tsp salt
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)

To Serve

• Fresh cilantro, for garnish
• Cooked rice

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Instructions

1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until soft and translucent. Add minced garlic and grated fresh ginger, and cook for another 1 minute until fragrant.
2. Add to Slow Cooker: Transfer the onion, garlic, and ginger mixture into the slow cooker base.
3. Combine Ingredients: Add chicken chunks, pumpkin purée, curry powder, ground cumin, ground cinnamon, salt, and optional cayenne pepper into the slow cooker with the aromatics.
4. Pour Coconut Milk & Stir: Pour the full-fat coconut milk over the ingredients and stir well to coat the chicken evenly with spices and pumpkin.
5. Cook Slowly: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the flavors have fully developed.
6. Adjust Seasoning & Serve: Stir the curry once again, taste, and adjust the salt if needed. Garnish with fresh cilantro and serve hot over cooked rice.

Notes

• For a spicier curry, increase the cayenne pepper or add fresh chili.
• Use bone-in chicken thighs for more flavor if preferred.
• This recipe is great for meal prep; leftovers keep well refrigerated for up to 4 days.
• Serve with naan or your favorite flatbread for a complete meal.
• Ensure to use full-fat coconut milk to achieve the curry’s rich and creamy texture.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Indian-inspired

Keywords: slow cooker chicken curry, pumpkin curry, crockpot chicken recipe, easy chicken curry, fall recipes, pumpkin chicken curry