![['Close-up view of a bowl filled with Slow Cooker Chicken Pumpkin Curry, showcasing the vibrant orange color of the sauce and pieces of chicken and vegetables.', 'Side view of a serving of Slow Cooker Chicken Pumpkin Curry with colorful ingredients like red bell pepper and green spinach visible.', 'Delicious bowl of chicken curry with pumpkin, garnished with lime wedges and cilantro, emphasizing the rich texture of the dish.', 'Juicy Slow Cooker Chicken Pumpkin Curry in a bowl, featuring a mix of tender chicken, pumpkin pieces, and a hint of coconut milk.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/slow-cooker-chicken-pumpkin-curry_1_U1.webp)
Slow Cooker Chicken Pumpkin Curry
A flavorful and comforting curry featuring tender chicken and pumpkin, cooked to perfection in a slow cooker.
Ingredients
Coconut Milk and Pastes
- 1 can full-fat coconut milk, shaken
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce or tamari
- 1 ½ tablespoons light brown sugar
Pumpkin or Squash
- 1.75 pounds sugar pie pumpkin or butternut squash, cut into ¾-inch pieces
- 2 cans pumpkin puree (14-ounce cans)
Chicken
- 1.5 pounds boneless skinless chicken breast
- 1 teaspoon kosher salt
Vegetables and Garnishes
- 1 red bell pepper sliced
- 4 cups baby spinach, loosely packed
- 1 tablespoon fresh lime juice (from 1 lime)
To Serve
- Cooked rice Cooked rice
- Lime wedges Lime wedges
- Minced fresh cilantro cilantro
- Toasted cashews cashews
Instructions
- Combine coconut milk, curry paste, fish sauce, soy sauce, and sugar in slow cooker. Add pumpkin and chicken, submerge, and cook on high 4 hours or low 8 hours.
- Transfer chicken, shred with forks, then season liquid with salt.
- Blend pumpkin until smooth using an immersion or regular blender.
- Return chicken, add bell peppers, and cook 30 minutes until peppers soften.
- Stir in spinach and lime juice. Serve over rice with lime wedges, cilantro, and cashews.
Notes
Use pumpkin puree for quicker preparation or fresh pumpkin for more flavor.