Slow Cooker Pumpkin Chicken Curry

I’ve always loved the flavor of pumpkin and curry, and this recipe brings the two together in the most delicious (and easy) way. This Slow Cooker Pumpkin Chicken Curry feels rich and indulgent, but it’s actually packed with healthy, nourishing ingredients.

WHY YOU’LL LOVE THIS PUMPKIN CHICKEN CURRY

Super Flavorful – Warm spices, pumpkin and creamy coconut milk give this chicken the best flavor.

So Easy – Just toss everything in the crockpot and let it do the work—minimal prep, maximum flavor.

Nutritious Twist – Pumpkin adds fiber, vitamins, and a subtle sweetness without overpowering the curry.

Family-Friendly – Mild enough for kids but flavorful enough for adults—everyone at the table will love it.

Great for Leftovers – The flavors get even better the next day, and it freezes beautifully for easy future meals.

INGREDIENTS

• Chicken – Use boneless, skinless chicken breasts or thighs. I prefer breasts, but thighs work really well and stay extra tender in the slow cooker.
• Pumpkin purée – Gives the curry its creamy texture and mild, earthy sweetness. (Canned pumpkin works perfectly.)
• Coconut milk – Makes the sauce rich and velvety.
• Chicken broth – Adds savory depth and keeps the curry saucy.
• Garlic – Fresh garlic or garlic powder both work. I always have a big jar of minced garlic in the refrigerator, so that’s what I use.
• Curry powder– The main flavor in the sauce!
• Garam masala, paprika, cumin – Extra spices to boost flavor (optional but highly recommended). Note: If you don’t have garam marsala, I recommend adding another tablespoon of curry powder.

SERVING SUGGESTIONS

Over rice: Spoon over white, jasmine or basmati rice for a filling, comforting meal.

Over pasta: I love eating this pumpkin chicken curry on top of pasta (especially garlic butter noodles, as pictured below.) The recipe makes a lot of sauce so it’s perfect for spooning on top of pasta.

Naan bread: You can use the naan to scoop up the chicken and curry sauce.

With veggies: Broccoli, cauliflower, or carrots make the perfect addition to this pumpkin curry chicken. My roasted Mediterranean Cauliflower goes SO well with this!

Lighter option: Serve over sauteed spinach or cauliflower rice.

TIPS & NOTES

Add veggies: Toss in baby spinach, peas, or bell peppers during the last 30 minutes of cooking.

Make it creamier: Stir in a spoonful of Greek yogurt or heavy cream right before serving.

Storage: Leftovers keep well in the fridge for up to 4 days or freeze for up to 2 months.

Stovetop method: You can also make this on the stovetop in about 30 minutes—just add everything to a large pot and simmer until the chicken is cooked through.

Print Pin

5 from 1 vote

Slow Cooker Pumpkin Chicken Curry

This Pumpkin Chicken Curry is a healthy, flavorful crock pot dinner made with tender chicken, pumpkin purée, coconut milk, and warm curry spices. Creamy, delicious, and super easy to make!

Course Dinner, Main Course

Cuisine American, Indian

Keyword Curry Chicken, Easy Chicken Curry Recipe, Pumpkin Curry Recipe

Prep Time 5 minutes minutes

Slow Cook 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4

Ingredients

• 2 lbs chicken breast
• 1 15 oz can pumpkin purée (not pumpkin pie mix)
• 1 14 oz can coconut milk (full fat or light)
• ½ cup chicken broth
• 1 tbsp minced garlic

Seasonings:

• 2 tbsp curry powder
• 1 tbsp garam marsala (if you don't have this, add another tablespoon of curry instead)
• ½ tsp smoked paprika
• ½ tsp cumin
• 1 tsp salt

Garnishes:

• squeeze of fresh lime juice
• fresh cilantro chopped

Instructions

• Add pumpkin purée, coconut milk, broth, garlic, and all seasonings to the crock pot. Stir well to combine.
• Add chicken to the crock pot. Spread the pieces out evenly and make sure the chicken is mostly covered by the sauce.
• Cover and cook on low for 6–7 hours or high for 3–4 hours, or until chicken is tender and fully cooked.
• Remove chicken and shred or cut into smaller pieces, if desired, and return to the crock pot. Serve over rice or pasta. (I like serving the chicken on top of garlic butter noodles.) Top with cilantro and a squeeze of fresh lime juice and enjoy!
• If you make this and can come back to rate the recipe, I would appreciate it SO much! It really helps my little website and my recipes reach more people, so thank you in advance. (Just scroll to the very bottom of this page where you see the row of stars.)