Description
Cozy up this season with these comforting crockpot chicken dinners made just for fall! From pumpkin curry to honey garlic chicken, these slow cooker meals are easy to prep and perfect for chilly nights.
Ingredients
1.5 lbs boneless, skinless chicken thighs (cut into large chunks)
1 cup canned pumpkin purée
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp curry powder
1 tsp ground cumin
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (optional)
1 (14 oz) can full-fat coconut milk
1 tbsp olive oil
Fresh cilantro, for garnish
Cooked rice, for serving
Instructions
Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until soft.
Add garlic and ginger, cooking for 1 more minute until fragrant.
Transfer the onion mixture to the slow cooker.
Add chicken, pumpkin purée, curry powder, cumin, cinnamon, salt, and cayenne (if using).
Pour in the coconut milk and stir everything to coat the chicken.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
Stir again, adjust seasoning if needed, and serve hot over rice.
Garnish with fresh cilantro before serving.
Notes
You can substitute chicken breasts for thighs, but thighs stay juicier during long cooking.
Add a pinch of nutmeg for even more fall flavor.
Make it spicier by increasing the cayenne or adding chili flakes.
Store leftovers in the fridge for up to 3 days — it tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Dinner, Crockpot
- Method: Slow Cooker
- Cuisine: Indian-inspired, Fall
