Name: Slow Cooker Chicken Pumpkin Curry Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 1 (14-ounce) can full-fat coconut milk, shaken; 2 tablespoons red curry paste; 1 tablespoon fish sauce; 1 tablespoon soy sauce or tamari; 1 tablespoon light brown sugar; 1 ½-2 pounds sugar pie pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree; 1 ½ pounds boneless skinless chicken breast; 1 teaspoon kosher salt; 1 red bell pepper, sliced; 4 cups loosely packed baby spinach; 1 tablespoon fresh lime juice (from 1 lime); Cooked rice; Lime wedges; Minced fresh cilantro; Toasted cashews

If you’re craving a cozy, flavorful dish that practically cooks itself, you’re going to fall in love with this Slow Cooker Chicken Pumpkin Curry Recipe. I absolutely love how the sweetness of the pumpkin melds with the rich, creamy coconut curry, creating a comforting meal that’s perfect for any day you want something both hearty and healthy. Plus, it’s super easy to throw together, and once it’s in the slow cooker, you can walk away and come back to a delicious dinner ready to enjoy.

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Why You’ll Love This Recipe

Effortless Comfort Food: Just dump everything in your slow cooker and let it do the magic while you relax or tackle your day.
Balanced Flavors: The sweetness of pumpkin perfectly balances the spicy kick of red curry paste for a flavor combo that’s simply irresistible.
Versatile Ingredients: Use fresh pumpkin, butternut squash, or canned pumpkin puree, making it flexible for your pantry and season.
Family Favorite: My family always goes crazy for this dish, making it a repeat request at our dinner table.

A white bowl filled with three layers: the bottom layer is white rice with visible grains, the middle layer is a thick yellow-orange curry sauce covering pieces of cooked chicken and bright red bell pepper strips, and the top layer is chopped green cilantro and whole cashew nuts scattered evenly. A silver spoon rests partially in the bowl on the rice side. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Pumpkin Curry, chicken pumpkin curry, healthy pumpkin curry, easy slow cooker curry, comforting chicken curry

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that work beautifully together to create a rich and satisfying curry. When shopping, I recommend using fresh pumpkin or butternut squash for the best texture, but if you’re short on time (or outside pumpkin season), canned pumpkin puree works like a charm too.

Flat lay of vibrant sugar pie pumpkin cubes, bright red bell pepper slices, fresh green baby spinach leaves, shredded boneless skinless chicken breast, a halved lime showing its juicy interior, small piles of toasted cashews, fresh cilantro sprigs, and a can of creamy full-fat coconut milk, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Pumpkin Curry, chicken pumpkin curry, healthy pumpkin curry, easy slow cooker curry, comforting chicken curry

Coconut Milk: Full-fat version packs creaminess and depth into the curry’s sauce.
Red Curry Paste: Look for a quality brand with a good balance of heat — it’s the heart of your curry flavor.
Fish Sauce: Adds umami and savory richness; don’t skip it, but adjust if you want a milder taste.
Soy Sauce or Tamari: For saltiness and an extra layer of flavor; tamari is great if you need gluten-free.
Light Brown Sugar: Balances the spice with a hint of sweetness.
Sugar Pie Pumpkin or Butternut Squash: Chopped into pieces, these give the curry lovely texture and natural sweetness.
Boneless Skinless Chicken Breast: Lean and tender, perfect for shredding once cooked.
Kosher Salt: To enhance all the flavors without overpowering them.
Red Bell Pepper: Adds a pop of color and sweet crunch after slow cooking.
Baby Spinach: Stirred in last for freshness and vibrant green color.
Fresh Lime Juice: Brightens the curry right before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Slow Cooker Chicken Pumpkin Curry Recipe invites you to make it your own. I often switch up the veggies or add in extras depending on what’s in my fridge. Feel free to customize it to suit your taste buds or dietary needs.

Vegetarian Version: Swap chicken for chickpeas or tofu — I tried it once and was amazed at how satisfying it still feels.
Spice Level Adjusted: If you like it milder, reduce the red curry paste or add more coconut milk; for extra heat, toss in some fresh chili slices.
Seasonal Veggies: Throw in carrots, sweet potatoes, or green beans for more texture and nutrition — I often experiment this way for variety.
Using Pumpkin Puree: When pumpkin isn’t in season, canned puree works great and cuts down prep time, just skip blending.

How to Make Slow Cooker Chicken Pumpkin Curry Recipe

Step 1: Mix the Base and Layer Ingredients

Start by combining coconut milk, red curry paste, fish sauce, soy sauce, and brown sugar right in your slow cooker pot. I like to give it a good stir so all those Asian inspired flavors start mingling early. Nestle in the pumpkin pieces and chicken breasts, making sure they’re mostly covered — this helps the chicken stay juicy and the pumpkin cook evenly.

Step 2: Slow Cook Until Tender

Cover and cook on high for about 4 hours, or 8 hours on low if you prefer. I learned the hard way that rushing this step risks tough chicken or undercooked pumpkin. Patience here is key because you want the chicken tender enough to shred easily and the pumpkin to melt into creaminess for your curry sauce.

Step 3: Shred Chicken and Blend Pumpkin

Carefully pull the chicken out with tongs and shred it with two forks on a cutting board. It’s so satisfying how tender it breaks apart. Next, season the slow cooker liquid with salt, then blend the pumpkin until completely smooth using an immersion blender — unless you used canned pumpkin puree, in which case you can skip this step. This blending creates that lush, velvety curry texture you want in every bite.

Step 4: Add Peppers and Finish Cooking

Return the shredded chicken to the slow cooker along with sliced red bell peppers. Cover and cook on high for an additional 30 minutes until the peppers soften but still keep a little bite. This step adds fresh color and light sweetness that balances the rich sauce beautifully.

Step 5: Stir in Spinach and Lime Juice

Right before serving, stir in the baby spinach and fresh lime juice. The spinach wilts gently in the warmth, adding lovely greenery and nutrients, while the lime juice brightens the whole dish and ties the flavors together. Serve this over steaming hot cooked rice with your favorite garnishes, and enjoy the magic.

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Pro Tips for Making Slow Cooker Chicken Pumpkin Curry Recipe

Choose the Right Pumpkin: I always go for sugar pie pumpkin or butternut squash — their sweetness works perfectly without overpowering the curry.
Don’t Skip the Blending: Blending the cooked pumpkin makes the sauce creamy and smooth — it lifts the dish from good to restaurant-quality.
Prep Ahead for Easy Dinners: Chop your veggies and even measure out the curry paste the night before so dinner cooks stress-free.
Avoid Overcooking Veggies: Add bell peppers later in the cooking process so they keep their texture, preventing a mushy curry.

How to Serve Slow Cooker Chicken Pumpkin Curry Recipe

Slow Cooker Chicken Pumpkin Curry Recipe - Serving

Garnishes

My go-to garnishes are fresh cilantro, toasted cashews, and lime wedges. The cilantro adds a fresh herbal zing, toasted cashews provide satisfying crunch, and a squeeze of lime puts the final bright note on this comforting curry.

Side Dishes

I like serving this curry over fragrant jasmine or basmati rice to soak up that luscious sauce. Sometimes I’ll whip up some simple garlic naan or steamed greens on the side for an extra bit of indulgence.

Creative Ways to Present

For a special occasion, I’ve served this curry inside hollowed-out small pumpkins — it’s such a charming presentation that gets lots of compliments and makes dinner feel festive and cozy.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge — they keep beautifully for up to 4 days. The flavors even deepen overnight, so I sometimes make it a day ahead to save time on busy evenings.

Freezing

This curry freezes very well. I portion it into freezer-safe containers and freeze for up to 3 months. When you want a cozy meal on a cold night, just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally. Adding a splash of water or coconut milk helps restore the sauce’s creaminess while keeping the chicken perfectly tender.

FAQs

Can I use canned pumpkin puree instead of fresh pumpkin for this Slow Cooker Chicken Pumpkin Curry Recipe?

Absolutely! Using canned pumpkin puree is a convenient shortcut. Just skip the blending step since the puree is already smooth. The flavor will be just as delicious, perfect for when fresh pumpkin is out of season or if you want to save prep time.
What type of chicken works best for this recipe?

Boneless, skinless chicken breasts are ideal because they shred nicely and cook evenly in the slow cooker. You can also substitute chicken thighs if you prefer darker meat, but keep in mind thighs may add a richer flavor and slightly different texture.
Can I make this curry in an Instant Pot instead of a slow cooker?

Yes! You can use the Instant Pot to speed up the cooking process. Cook the ingredients on high pressure for 20 minutes, followed by a natural pressure release. Then finish by sautéing the peppers and stirring in spinach and lime juice, just like in the slow cooker version.
How spicy is this Slow Cooker Chicken Pumpkin Curry Recipe?

The spice level depends on your curry paste — with a typical red curry paste, it has a mild to medium heat that warms the palate without overwhelming it. You can adjust by adding less paste or more coconut milk for a gentler curry, or boost the heat with extra chili if you like things fiery.

Final Thoughts

This Slow Cooker Chicken Pumpkin Curry Recipe holds a special place in my kitchen repertoire. It’s the kind of dish that fills your home with incredible aromas and brings comfort on even the busiest days. I love how easy it is to prepare yet feels like a special, thoughtfully layered meal. If you’re looking to impress your family or just treat yourself to something wholesome and flavorful, give this recipe a try — you’ll be making it again and again, trust me.