Description

This Slow Cooker Pumpkin Chicken Curry is a comforting and flavorful fall-inspired dish. Tender chicken thighs are simmered slowly with creamy pumpkin purée, aromatic spices, and rich coconut milk to create a mildly spiced, velvety curry perfect for cozy dinners. The added warmth of cinnamon and the option of cayenne for heat balance the natural sweetness of pumpkin, making it a unique and delicious twist on traditional chicken curry. Serve over steamed rice and garnish with fresh cilantro for a satisfying family meal.

Ingredients

Scale

Protein and Vegetables

1.5 lbs boneless, skinless chicken thighs, cut into large chunks
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 cup canned pumpkin purée

Spices and Seasonings

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

Liquids and Oils

1 (14 oz) can full-fat coconut milk
1 tbsp olive oil

To Serve

Fresh cilantro, for garnish
Cooked rice, for serving

Instructions

Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until the onion softens and becomes translucent. Then add the minced garlic and grated fresh ginger and cook for an additional 1 minute, just until fragrant.
Combine Ingredients in Slow Cooker: Transfer the sautéed onion, garlic, and ginger mixture into the slow cooker. Add the chicken thighs chunks, pumpkin purée, curry powder, ground cumin, ground cinnamon, salt, and cayenne pepper if using.
Add Coconut Milk and Mix: Pour the full-fat coconut milk into the slow cooker with the other ingredients. Stir everything gently to ensure the chicken pieces are well coated with the spices and liquids.
Slow Cook Until Tender: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. The chicken should become very tender and the flavors will meld beautifully.
Adjust and Serve: Once cooking is complete, give the curry a final stir, taste, and adjust salt if needed. Serve the pumpkin chicken curry hot over steamed rice and garnish with fresh cilantro leaves for added brightness and color.

Notes

Use boneless, skinless chicken thighs as they stay tender and juicy during slow cooking better than chicken breasts.
The cayenne pepper is optional; omit or adjust the quantity to suit your preferred spice level.
If canned pumpkin purée is not available, you may substitute with butternut squash purée.
For a richer flavor, consider toasting the spices briefly in the skillet before adding the wet ingredients.
Leftovers store well in the refrigerator for 3-4 days and freeze nicely for up to 3 months.
Serve with naan bread or steamed vegetables as alternatives to rice for variation.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Indian-inspired fusion

Keywords: pumpkin chicken curry, slow cooker curry, fall recipes, chicken thighs curry, creamy pumpkin curry, slow cooker dinner, easy chicken curry