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!
Hi friends!
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:
PrintSlow Cooker Creamy Pumpkin Chicken
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!
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: serves 4
Ingredients
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1.5 cup diced potatoes (peeled)
- 1 cup corn (fresh, frozen or canned)
- 1 cup diced red pepper
- 1 pound chicken
- 1/2 cup chicken broth
- 1 (15 oz) can 100% pumpkin puree
- 1 tsp paprika
- 1 tsp cayenne pepper
- 3/4 cup half and half (or whole milk)
- 1 cup shredded colby jack cheese
Instructions
- Place onion, garlic, potatoes, corn and peppers in a slow cooker. Top with chicken.
- In a small bowl, combine pumpkin, broth and spices. Pour over chicken.
- Cook on low 4-6 hours.
- Shred chicken and stir in half and half and cheese.
- Let cook an additional 10 minutes to heat through and serve.
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 🙂
Let’s chat:
Do you use pumpkin in savory dishes or just sweet? What’s your favorite recipe?
Enjoy!
–Lindsay–
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Oh my gosh I bet this is ultra filling and comforting! I would definitely try it with goat cheese, my favorite!
Yum!! Definitely making this, this week!
Love a good slow cooker meal, and pumpkin too!! Great idea to use it in a savory dish. I also revert to sweet when I think pumpkin, but LOVE it savory 🙂
Lindsay, this is so intriguing! I love savory pumpkin dishes, so can’t wait to try this out!
This is a perfect fall meal! And as it gets cooler all I want is crockpot dinners!
Can this recipe be frozen after it is fully cooked for long term storage?
I haven’t tried freezing it yet but it might work. You could also cook and freeze without adding the cream and cheese and just mix those in whenever you thaw it out and reheat it.
Just thought I would share. I did try this and freeze. I used Greek yogurt instead of cream and broccoli instead of corn. I left out the yogurt, cheese and broccoli. Cooked the rest in the slow cooker as directed. I then cooled and froze. When I am ready to eat it, I thaw it out the day before and mix in the correctly portioned amount of yogurt, cheese and broccoli prior to microwaving it. Once mixed, heat up. It turned out very well. I just wanted to share my experiment in case anyone else finds the need to want to freeze it for longer term storage. It is delicious.
Made this in slow cooker. Added carrots, sweet potatoes and peas and baked it in the oven with puff pastry.