Slow Cooker Pumpkin Chicken Curry

Recipe
Written By Kelsey Whittaker

Cozy, flavorful & hands-off

This slow cooker pumpkin chicken curry is rich, flavorful, and packed with nourishing ingredients, including protein-rich chicken, pumpkin, bell peppers, and spinach. Simply add the ingredients to your slow cooker, let it do the work, then finish with fresh lime juice and spinach before serving. The result is a warm, satisfying meal with plenty of protein, fiber, and healthy fats, perfect for a busy fall evening. Serve it over rice and top with fresh cilantro or chopped peanuts for an easy dinner the whole family can enjoy.

Ingredients with a purpose

Vitamins and Minerals

This recipe is packed with a variety of vitamins and minerals. The pumpkin puree and red bell peppers are excellent sources of Vitamin A and Vitamin C, which are essential for immune function and skin health. The chicken thighs contribute to the protein content, as well as providing essential B vitamins. The coconut milk adds a dose of healthy fats and minerals like potassium and magnesium.

Dietary Fiber

This recipe contains ingredients high in dietary fiber, such as pumpkin and spinach. Dietary fiber is essential for maintaining a healthy digestive system, can help to control blood sugar levels, and contributes to feelings of fullness, which can aid in weight management.

Heart Health

The ingredients in this recipe contribute to heart health. The monounsaturated and polyunsaturated fats found in the coconut milk and chicken thighs can help to lower levels of harmful cholesterol and reduce the risk of heart disease. Additionally, the high potassium content can help to regulate blood pressure.

Ingredients: 4 Servings

  • 1 3/4 cups Canned Coconut Milk

  • 1/4 cup Thai Red Curry Paste

  • 1 tbsp Fish Sauce

  • 1 tbsp Coconut Sugar

  • 1 1/2 cups Pureed Pumpkin

  • 1 lb Chicken Thighs (boneless, skinless)

  • 2 Red Bell Pepper (medium, sliced)

  • 4 cups Baby Spinach

  • 2 tbsps Lime Juice

  • Sea Salt & Black Pepper (to taste)

Recipe:

  • Add the coconut milk, red curry paste, fish sauce, sugar, and pumpkin into the slow cooker and whisk to combine. Add the chicken.

  • Cover and cook for four hours on high or eight hours on low.

  • Once the chicken is done cooking, shred the chicken in the slow cooker and add the bell pepper. Cook for 30 minutes on high.

  • Before serving, stir in the spinach and lime juice and let it cook until just wilted.

  • Divide evenly between bowls and season with salt and pepper. Enjoy!

More Notes:

  • Leftovers: Refrigerate in an airtight container for up to three days.

  • Serving Size: One serving is approximately 1 1/2 cups.

  • Additional Toppings: Top with chopped peanuts and/or cilantro. Serve with rice.

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Kelsey Whittaker
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