Slow Cooker Chicken Pumpkin Curry

Slow Cooker Chicken Pumpkin Curry brings together three of my favorite things: tender chicken, rich Thai flavors, and the convenience of a slow cooker. The combination of creamy coconut milk, curry paste, and pumpkin creates a delicious balance that’s hard to resist.

The slow cooker makes the chicken incredibly tender while the pumpkin melts into a luscious sauce. I’ve adapted it to be Weight Watchers-friendly by using light coconut milk to keep this meal at just 3 points, including the optional cashew garnish.

And if you are looking for even more weight watchers chicken recipes, be sure to check out my full collection!

Why You Should Try Slow Cooker Chicken Pumpkin Curry

If you’re looking for a meal that’s as easy to prepare as it is delicious, this is it. One of the best things about this Slow Cooker Chicken Pumpkin Curry is that it’s practically effortless. 

Just toss everything into the slow cooker, and a few hours later, you’ve got a meal that tastes like you spent all day in the kitchen. The coconut milk, while light, still gives the dish a creamy texture, and paired with the warm spices, it’s a comforting dish that’s perfect for any night of the week.

With most of the ingredients being zero points, you can enjoy a generous portion for just 3 points. Even the pumpkin adds a touch of natural sweetness and creamy texture without adding any points, making it an excellent ingredient for keeping the dish hearty.

Lastly, it’s a budget-friendly option. With affordable ingredients like chicken breasts, canned pumpkin, and a few pantry staples, you can whip up a meal that’s both delicious and easy on your wallet.

Preparation Time: 15 minutes

Cooking Time: 4 hours

Servings: 4

Serving Size: About 1 ½ cups

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

For the Sauce:

• ½ cup coconut milk, (120 ml)
• Juice of 1 lime, (about 2 tablespoons or 30 ml)
• 2 tablespoons soy sauce, (30 ml)
• 1 tablespoon oyster sauce, (15 ml)
• 2 tablespoons red curry paste, (30 g)
• Salt and pepper to taste

For the Curry:

• 1 lb (450 g) boneless, skinless chicken breasts
• 2 cups pumpkin, cubed, (about 350 g)
• 1 red bell pepper, sliced (divided into two halves)
• 2 cups fresh spinach leaves, (about 60 g)
• 2 tablespoons cashews, optional, for garnish

Instructions

1. Prepare the Sauce: In the slow cooker, mix together the coconut milk, lime juice, soy sauce, oyster sauce, and red curry paste. Season with salt and pepper to taste. Stir well until the curry paste is fully dissolved and the mixture is smooth.
2. Add the Chicken and Vegetables: Place the chicken breasts into the sauce mixture, ensuring they are fully submerged. Add the pumpkin cubes and half of the sliced red bell pepper into the slow cooker, spreading them evenly over the chicken.
3. Slow Cook: Cover the slow cooker and set it to cook on high for 4 hours. If you’re using a low setting, cook for 6-8 hours.
4. Add Spinach and Remaining Bell Peppers: About 10 minutes before the cooking time is up, add the fresh spinach leaves and the remaining half of the sliced red bell pepper to the slow cooker. Stir gently to incorporate. This will keep the peppers crisp and the spinach bright green, adding a fresh element to the dish.
5. Serve: Once the cooking is complete, taste the curry and adjust the seasoning if necessary. Serve the curry hot, garnished with cashews if desired. It pairs well with steamed white rice.

Variations and Substitutions

One of the great things about Slow Cooker Chicken Pumpkin Curry is how versatile it can be. 

• If you’re looking for a lighter version, you can easily swap out the coconut milk for Greek yogurt. However, in this case, you should add half a cup of broth to the slow cooker, and add the yogurt at the end of cooking.
• You can also customize the veggies to suit your taste. I love adding broccoli carrots, and even mushrooms to the mix. These vegetables not only add more flavor and texture but also increase the nutrient content of the dish.
• For the curry paste, I typically use red curry paste for its bold flavor, but green curry paste works just as well if that’s what you have on hand.

Tips and Tricks for Making Slow Cooker Chicken Pumpkin Curry

1. Use Canned Pumpkin for Convenience: If you’re short on time, using canned pumpkin puree is a great shortcut. It saves you the hassle of peeling and chopping fresh pumpkin, which can be time-consuming. However, if you prefer fresh pumpkin, make sure your knife is sharp to make the prep work easier.
2. Add Peppers and Spinach in Stages: Start by adding half of the bell peppers at the beginning of cooking. Save the other half to add just before serving, along with the spinach. This trip keeps the peppers crisp and the spinach bright green, adding a fresh element to the dish.
3. Pair with Rice for a Complete Meal: While this curry is delicious on its own, I like to serve it over steamed white rice. If you’re having this for dinner and want to keep it light, consider serving it with cauliflower rice instead.
4. Customize the Spice Level: The curry paste provides the main spice in this dish, but you can easily adjust the heat by adding more or less. If you prefer a milder curry, start with a small amount and gradually add more to taste.
5. Prep Ahead for Busy Days: This recipe is perfect for meal prep. You can assemble all the ingredients in the slow cooker insert the night before and store it in the fridge. In the morning, just pop the insert into the slow cooker, set the timer, and you’re good to go.