Slow Cooker Chicken Pumpkin Curry

Story by Holly
Slow Cooker Chicken Pumpkin Curry
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Being a food blogger comes with a lot of perks: I get to spend my days doing what I love, creating recipes, and perfecting my kitchen skills for a living is pretty much a dream sitch, the community of bloggers and those in the food world we’ve come to know are amazing, and finally, last but not least, interacting with you, our readers, is a true joy. If there is one downside (and it’s a very minor one) to this gig it’s that often times by the time we’ve tested, perfected, and photographed a recipe, we’ve tasted it so much along the way that we have no interest in eating the finished product for dinner. Our friends and neighbors benefit greatly from this, but us? Not so much. Somewhere between the second and third time making and tweaking a recipe in as many days, I just kind of don’t want to see it, much less eat it, for a good long time.  

I was still all too happy to eat it again...

Slow Cooker Chicken Pumpkin Curry

Natalie and I were having a conversation about this very subject just the other day, but found we both wholeheartedly agreed the one exception, the thing we could eat over and over again, day in and day out, is curry. No matter how much we eat it we just don’t get tired of it. The other day when I worked on adapting this amazing recipe from Furthermore for slow-cooker pumpkin and chicken curry, I found that I was still all too happy to eat it again that night for dinner with my family.  

This recipe calls for one cubed sugar pie pumpkin, which breaks down easily in the slow-cooker making for incredibly thick and rich curry sauce. Red bell peppers added near the end of the cooking time provide a beautiful pop of color and maintain a slight crunch. Finished with some toasted cashews and cilantro, it really is one incredibly balanced one-dish meal that everyone will gobble up and be willing to eat again and again. I know in my family fall is a very busy season, so with the changing weather and the hustle and bustle we’ve been embracing cozy and simple (the HAVE to be simple) meals. When I find something that works, I tend to stick with it, so it’s been a lot of THISTHISTHIS and now thankfully, I have this curry to add to my arsenal of kid-approved, go-to slow-cooker recipes, which makes me feel a combination of relieved and victorious. Another healthy meal on the table that my family willingly eats is just about all the accomplishment I need for a day.

Slow Cooker Chicken Pumpkin Curry

Slow Cooker Chicken Pumpkin Curry

Serves 4


1 14 oz can coconut milk
2 tbsp Thai red curry paste
1 tbsp fish sauce
1 tbsp soy sauce (or tamari)
1 tbsp brown sugar
2 cups sugar pie pumpkin (3/4 inch cubed)
1 1/2 lbs boneless skinless chicken breast
1 tsp salt
1 red bell pepper, sliced
3 heaping cups baby spinach, fresh
1 lime, juiced
steamed rice
lime wedges
cashews, toasted


In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar. Add the pumpkin and chicken. Nestle the pumpkin and chicken until it is submerged in the liquid. Cook on low for 8 hours or high for 4 hours. Switch the cooker to high if it’s not already, and transfer the chicken to a bowl. Season the liquid with salt. Add the spinach and bell peppers to the top of the liquid. Use two forks to shred the chicken (it will shred very easily) and return to the cooker. Cook the curry for 10-15 minutes longer, until the spinach is cooked and beginning to wilt. Add the juice of 1 lime. Serve over steamed rice with extra lime, cilantro and cashews.