Pumpkin Chicken Curry: Crock‑Pot® MultiMeal™ Multicooker
This cozy, coconut‑based curry combines juicy chicken, tender pumpkin (or squash), and warming spices—all made effortless in your Crock‑Pot® MultiMeal™ Multicooker. It’s a perfect fall‑inspired meal (or anytime comfort food), serving six.
Pumpkin Chicken Curry: Crock‑Pot® MultiMeal™ Multicooker
6
servings20
minutes4
hours30
minutes160
kcalIngredients
Rice Side (optional):
3 cups jasmine rice, rinsed
3 cups water
Curry Side:
1 (14‑ounce) can full‑fat coconut milk (shaken)
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon soy sauce or tamari
1 tablespoon light brown sugar
1½ to 2 pounds sugar pie pumpkin or butternut squash, cut into ¾‑inch pieces (about 4 cups), or 2 (14‑ounce) cans pumpkin purée
1½ pounds boneless skinless chicken breast
1 teaspoon kosher salt
1 cup green beans, trimmed and halved
3 cups loosely packed baby spinach
1 tablespoon fresh lime juice (from 1 lime)
Optional garnishes: fresh cilantro and lime wedges
Directions
- Prepare the Rice (if using)
- In one side of the MultiMeal™ Multicooker, add the rinsed jasmine rice and water. Stir, cover, and select the RICE function for 20 minutes.
- Begin the Curry
- In the other side of the cooker, combine coconut milk, red curry paste, fish sauce, soy sauce, and light brown sugar. Stir well.
- Nestle the pumpkin (or pumpkin purée) and chicken breasts into the curry mixture, ensuring they are fully submerged.
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- Slow Cook
- Set the curry side to SLOW COOK on HIGH for 4 hours.
- Press SYNC FINISH, then START to begin cooking both sides simultaneously.
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- Finish the Curry
- When cook time is complete, transfer the chicken to a cutting board and shred it with two forks.
- Season the remaining curry liquid with the kosher salt.
- If using fresh pumpkin, blend the mixture until smooth using an immersion blender or countertop blender; skip this step if using purée.
- Return shredded chicken to the curry side. Add the green beans, cover, and cook on HIGH for 30 minutes until green beans begin to soften.
- Stir in the baby spinach and fresh lime juice just before serving.
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- Serve
- Plate the curry over jasmine rice from the rice side.
- Garnish with fresh cilantro and lime wedges, if desired.
- Serve immediately and enjoy!
Tips for Best Results
Cooking rice in one section while the curry cooks simultaneously saves time and ensures both components finish together.
Blending fresh pumpkin creates a silky, creamy sauce that coats the chicken and vegetables just right.
Adding green beans later helps them retain a bit of texture, balancing the soft squash and tender chicken.
Lime juice and cilantro at the end brighten the dish and cut through the richness of the coconut curry.
Recipes by Ella
Why You’ll Love It
This recipe brings fall flavors into your slow-cooker in a simple, hands-off way. The coconut milk and curry spices meld with pumpkin to create a rich, mildly sweet and savory sauce. Tender chicken and crisp-tender vegetables marry beautifully for a nutritious, satisfying meal. And because rice is cooked in the same multi‑cooker, cleanup is minimal and timing is perfect.
Whether for meal prep, weeknight dinners, or cozy weekend cooking, this Pumpkin Chicken Curry delivers delicious comfort with almost no fuss—straight from your Crock‑Pot® MultiMeal™ Multicooker.
