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As the leaves turn and a chill settles in the air, there's nothing quite like a warm, hearty meal to soothe the soul. Enter the Cozy Crockpot Chicken and Pumpkin Curry, a dish that embodies comfort with its rich flavors and inviting aromas. This recipe not only brings together the tender juiciness of chicken thighs and the natural sweetness of pumpkin but also incorporates a delightful array of spices that warm you from the inside out. Perfect for any season, especially fall and winter, this curry is a go-to for family dinners or cozy nights in.

Crockpot Chicken and Pumpkin Curry

Warm up your home this fall with a Cozy Crockpot Chicken and Pumpkin Curry. This comforting dish combines tender chicken thighs, sweet pumpkin puree, and a symphony of spices for a rich, heartwarming meal. Made effortlessly in a crockpot, it lets you set it and forget it, while filling your kitchen with delicious aromas. Perfect for family dinners or cozy nights in, this curry promises deep flavors and nutritious ingredients that everyone will love. Get ready to enjoy a nourishing bowl of comfort!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups pumpkin puree (either canned or homemade)

1 can (14 oz) coconut milk

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste (adjust to your spice preference)

2 cups mixed vegetables (such as bell peppers, carrots, and green beans), chopped

1 cup chicken broth

1 tablespoon soy sauce or tamari (for a gluten-free option)

1 teaspoon ground turmeric

1 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Cooked rice or quinoa (for serving)

Instructions
 

Prepare the Chicken Mixture: In a large mixing bowl, combine the bite-sized chicken pieces with minced garlic, grated ginger, ground turmeric, ground cumin, and a pinch of salt and pepper. Mix well until the chicken is thoroughly coated with the spices.

    Layer the Crockpot Ingredients: Start by placing the finely chopped onion at the bottom of the crockpot, followed by the chopped vegetables. Nestle the seasoned chicken pieces on top of the vegetable layer.

      Incorporate Pumpkin and Coconut Milk: Pour the pumpkin puree and coconut milk evenly over the chicken, ensuring it covers the layers well. Then, add the red curry paste and soy sauce, stirring gently to mix the ingredients together without disturbing the layers too much.

        Add the Chicken Broth: Pour in the chicken broth, which will help maintain a creamy consistency for the curry sauce without it becoming too thick or drying out during cooking.

          Cooking Process: Cover the crockpot with its lid and set it to cook: choose low for 6-7 hours or high for 3-4 hours, stirring occasionally if time allows for an even flavor infusion.

            Taste and Adjust Seasoning: After the cooking time is complete, taste the curry and adjust the seasoning as needed, adding more salt or a splash of soy sauce for enhanced flavor.

              Serve and Enjoy: Serve the warm curry over a bed of cooked rice or quinoa. Garnish each bowl with freshly chopped cilantro and offer lime wedges on the side for an added burst of flavor.

                Prep Time, Total Time, Servings:

                  Prep Time: 15 minutes | Cook Time: 6-7 hours (on low) | Servings: 6