Oh, pumpkin season. We are always looking for new ways to use everyone’s fall favorite. And what better way than to throw it all in a slow cooker, set it and forget it until it’s time to eat! Try this easy Pumpkin Chicken Curry on a cool fall evening when you are strapped for time. Just your classic fall favors with a twist.
Slow Cooker Pumpkin Chicken Curry
Add pumpkin puree, coconut milk, chicken stock & spices in a bowl and stir until combined well.
In this order add cubed butternut squash, yellow pepper, tomato, onion and garlic to the crockpot. Lay chicken breast on top of vegetables. Pour the coconut milk mixture over the chicken. Cook on high for 4 hours or low for 8 hours.
Remove chicken after cook time to a cutting board and shred with two forks. Return to the slow cooker and stir to combine.
Serve over rice, grain of choice or cauliflower rice. Suggested toppings are cilantro, cashews and green onion.