Description

This gluten-free slow cooker curry combines tender chicken and creamy pumpkin with warm spices for a comforting fall dinner. It’s easy to prep ahead and perfect for healthy Monday nights.

Ingredients

Scale

1.5–2 lbs boneless skinless chicken thighs

3 cups pumpkin, peeled and cubed

1 can (13.5 oz) full-fat coconut milk

1 cup low sodium chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp curry powder

1 tsp ground cumin

½ tsp turmeric

½ tsp ground cinnamon

¼ tsp red chili flakes

1 tsp salt

1 tbsp lime juice

fresh cilantro for garnish

Instructions

1. Dice onion, cube pumpkin, mince garlic and ginger, and cut chicken into chunks.

2. Grease the crockpot and layer onion, garlic, and ginger on the bottom.

3. Add chicken pieces and cubed pumpkin on top of aromatics.

4. Sprinkle curry powder, cumin, turmeric, cinnamon, chili flakes, and salt over ingredients.

5. Pour in coconut milk and chicken broth and stir gently to combine.

6. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and pumpkin is fork-tender.

7. Stir in lime juice, adjust seasoning, and garnish with cilantro before serving.

8. Serve over rice, quinoa, or cauliflower rice.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: dinner
Method: slow cooking
Cuisine: fusion

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5
Sodium: 500
Fat: 20
Saturated Fat: 12
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 15
Fiber: 4
Protein: 25
Cholesterol: 60

Keywords: chicken pumpkin curry, fall curry, crockpot dinner, gluten-free curry, monday night dinner, warming recipes