Cozy Crockpot Pumpkin Chicken Stew Recipe
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 20 minutes
- Diet: Gluten-Free, Dairy-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) 100% pure pumpkin puree
- 3 cups low-sodium chicken broth
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 2 cups russet or red potatoes, cubed
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups fresh kale or spinach (optional)
- Fresh parsley for garnish
Instructions
- Wash, peel, and chop the carrots, onions, celery, and potatoes. Ensuring the potato chunks are roughly the same size helps them cook evenly throughout the process.
- Place the chicken breasts at the bottom of the slow cooker. Add the chopped carrots, celery, onion, potatoes, and minced garlic on top of the chicken.
- In a small bowl, whisk together the chicken broth and pumpkin puree until smooth. Pour this mixture over the chicken and vegetables. Sprinkle the cumin, smoked paprika, cinnamon, salt, and pepper over everything. Stir gently to distribute the spices.
- Cover the crockpot with its lid. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The chicken should be very tender and the vegetables soft when pierced with a fork.
- Remove the chicken breasts from the slow cooker and place them on a plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the crockpot.
- If you are using kale or spinach, stir it into the hot stew now. Cover for another 5 to 10 minutes until the greens have wilted. Give the stew a final stir and adjust the seasoning if necessary.