This Slow Cooker Creamy Pumpkin Chicken is the perfect easy fall dinner recipe. Throw all the ingredients in the crockpot, let it simmer and serve!
It’s no secret that I love pumpkin and I have my fair share of sweet pumpkin recipes on the blog. Some of my favorites include these Gluten-Free Pumpkin Yogurt Bars and this Pumpkin Skillet Cake. I don’t, however, feature it in too many savory recipes. We’re changing that today with this recipe for Slow Cooker Creamy Pumpkin Chicken.
I’m working on building my repertoire of easy crockpot recipes for when baby arrives and I don’t have enough brain power to think of anything to make for dinner. Others on my list include these Crockpot Meatballs and I already have a few batches of these Honey Garlic Chicken Thighs in the freezer!
This one definitely fits the bill. The pumpkin adds a nice seasonal twist and an extra dose of veggies. I served it in bowls but it does thicken up as it cools so you could use plates. Serve it alone or with a side like rice or naan. I used russet potatoes but sweet potatoes would be good too!
Here’s how you make it:
It’s pretty easy. If you want to make it ahead of time you could put everything but the half and half and cheese in a bag and freeze. Thaw overnight, cook as directed and add the half and half and cheese at the end!
Like I mentioned, I used half and half but whole milk or cream would also work. And feel free to use your favorite kind of cheese. I’m thinking this would be amazing with goat cheese….but you probably wouldn’t need a whole cup 🙂
Do you use pumpkin in savory dishes or just sweet? What’s your favorite recipe?