Cozy Crockpot Pumpkin Chicken Stew Recipe
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 20 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
- 1 can (15 oz) 100% pure pumpkin puree
- 3 cups low-sodium chicken broth
- 2 large carrots, peeled and sliced into rounds
- 2 medium potatoes (Yukon Gold or Red), diced into 1-inch cubes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or full-fat coconut milk
- Fresh parsley or sage for garnish
Instructions
- Place the diced onion, minced garlic, carrots, and potatoes into the bottom of a 6-quart slow cooker. Lay the chicken chunks evenly over the top of the vegetables.
- In a medium bowl, whisk together the pumpkin puree, chicken broth, dried thyme, rosemary, smoked paprika, salt, and pepper until the mixture is smooth and well-combined.
- Pour the pumpkin and broth mixture over the chicken and vegetables. Use a large spoon to gently stir the ingredients so that the chicken is submerged and the spices are evenly distributed.
- Cover the crockpot with its lid. Set the temperature to Low and cook for 6 to 7 hours, or on High for 3 to 4 hours. The stew is ready when the chicken is cooked through and the vegetables are fork-tender.
- About 15 minutes before serving, stir in the heavy cream or coconut milk. This adds a final layer of richness and silkiness to the broth. Taste and add more salt or pepper if needed.
- Ladle the hot stew into deep bowls. Garnish with a sprinkle of fresh parsley or sage leaves for a pop of color and freshness.