Name: Slow Cooker Chicken Pumpkin Curry Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Thai
Ingredients: 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; 1 ½-2 pounds sugar pie pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree; 1 ½ pounds boneless skinless chicken breast; 1 teaspoon kosher salt; 1 red bell pepper, sliced; 4 cups loosely packed baby spinach; 1 tablespoon fresh lime juice (from 1 lime); Cooked rice; Lime wedges; Minced fresh cilantro; Toasted cashews

If you’re looking for a cozy, flavorful dish that practically makes itself, you’ve got to try this Slow Cooker Chicken Pumpkin Curry Recipe. I absolutely love how the creamy coconut milk and earthy pumpkin come together with the warmth of red curry spices—it’s like fall and your favorite Thai flavors had a delicious baby. Plus, the slow cooker does most of the work, so you can sip your coffee and relax while dinner simmers away. Stick around—I’ll walk you through everything you need to know to get this right on your first try!

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Why You’ll Love This Recipe

Effortless Cooking: Toss everything in the slow cooker and let it work its magic—minimal hands-on time required.
Comforting & Healthy: Pumpkin adds creaminess and nutrients without heaviness, making it both cozy and wholesome.
Flavor Packed: The blend of red curry paste, fish sauce, and lime juice creates layers of authentic, bold Thai flavors.
Family Favorite: I’ve made this for friends and family, and everyone keeps asking for seconds and the recipe!

A white bowl filled with three layers: the bottom layer is white rice with visible grains, the middle layer is a thick yellow-orange curry sauce covering pieces of cooked chicken and bright red bell pepper strips, and the top layer is chopped green cilantro and whole cashew nuts scattered evenly. A silver spoon rests partially in the bowl on the rice side. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Pumpkin Curry, Thai pumpkin curry, easy pumpkin chicken curry, fall comfort food, healthy slow cooker recipes

Ingredients You’ll Need

Every ingredient in this Slow Cooker Chicken Pumpkin Curry Recipe plays a beautiful role. The coconut milk brings luscious creaminess, while the red curry paste spices things up just right. If you’re shopping for pumpkin, I like using sugar pie pumpkin for its smooth texture—but canned pumpkin puree works wonderfully too for convenience.

Flat lay of vibrant sugar pie pumpkin cubes, bright red bell pepper slices, fresh green baby spinach leaves, shredded boneless skinless chicken breast, a halved lime showing its juicy interior, small piles of toasted cashews, fresh cilantro sprigs, and a can of creamy full-fat coconut milk, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Chicken Pumpkin Curry, Thai pumpkin curry, easy pumpkin chicken curry, fall comfort food, healthy slow cooker recipes

Coconut Milk: Use full-fat coconut milk—this gives your curry that rich, silky texture everyone loves.
Red Curry Paste: It’s the spice base, so pick a brand you enjoy or even homemade if you’re feeling adventurous.
Fish Sauce: Just a splash adds depth and umami; don’t skip it unless you’re vegan or vegetarian (then try soy sauce or tamari).
Soy Sauce or Tamari: To balance saltiness and richness—tamari is great if you need gluten-free.
Light Brown Sugar: A little sweetness rounds out the heat from the curry paste.
Pumpkin or Butternut Squash: Fresh sugar pie pumpkin cut into chunks works best, but canned pumpkin puree is a fantastic shortcut.
Boneless Skinless Chicken Breast: Shreds easily and absorbs curry flavors beautifully.
Kosher Salt: Important for seasoning the sauce just right.
Red Bell Pepper: Adds crunch and color; I slice it thin so it softens perfectly in the final 30 minutes.
Baby Spinach: Stirred in at the end for freshness and a boost of green.
Fresh Lime Juice: Brightens and balances the creamy curry—make sure to squeeze fresh!
For Serving: Don’t forget cooked rice, lime wedges, fresh cilantro, and toasted cashews for the best finishing touches.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Slow Cooker Chicken Pumpkin Curry Recipe is so versatile—you can truly make it your own depending on what you have on hand or dietary needs. Here are a few ways I like to switch it up.

Make it vegan: Swap chicken for chickpeas or tofu, and replace fish sauce with soy sauce to keep the umami punch.
Switch the squash: Butternut squash works beautifully too, adding a slightly sweeter, nuttier flavor profile.
Heat it up: Add extra red curry paste or a pinch of cayenne if you like it spicy—I always do!
Add veggies: Stir in mushrooms or green beans in the last phase to bump up the veggie power without messing with cooking time.

How to Make Slow Cooker Chicken Pumpkin Curry Recipe

Step 1: Combine Your Sauce and Main Ingredients

Start by shaking the coconut milk well to make sure it’s silky smooth. In the slow cooker pot, pour in the coconut milk, then stir in the red curry paste, fish sauce, soy sauce, and light brown sugar—all the seasoning magic! Nestle in your pumpkin chunks (or canned puree if using) and lay the chicken breasts right in, making sure everything is nicely submerged. This step is crucial because it lets the chicken and pumpkin absorb the curry flavors deeply as they cook.

Step 2: Slow Cook for Tenderness

Cover the slow cooker and let it cook on high for about 4 hours, or if you have the time, on low for 8 hours. The pumpkin should become tender, and the chicken will be juicy and cooked through. I once rushed it, and the pumpkin was still a little firm—definitely avoid that by giving it enough time. When it’s done, use tongs or a slotted spoon to remove the chicken and shred it with two forks. This is the fun part—you’ll see how tender it gets from cooking low and slow.

Step 3: Blend the Pumpkin into a Creamy Sauce

Season the remaining curry liquid with kosher salt. Now, here’s the trick I discovered: blend the pumpkin chunks right in the curry sauce using an immersion blender, or transfer the liquid and pumpkin to a blender if you don’t have one. This makes the sauce silky smooth and beautifully thick. Skip this if you already used pumpkin puree—unless you like it extra creamy!

Step 4: Finish with Bell Peppers and Spinach

Return the shredded chicken to the slow cooker, add the sliced red bell peppers, and cover again. Cook on high for about 30 minutes until the peppers soften just right and bring a little crunch. Right at the end, stir in the baby spinach and fresh lime juice. The spinach wilts into the curry just perfectly, and the lime adds a bright zing that cuts through the richness.

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Pro Tips for Making Slow Cooker Chicken Pumpkin Curry Recipe

Use Fresh Lime Juice: Bottled lime juice just doesn’t brighten the dish the same way fresh does—trust me on this one.
Don’t Rush The Cook Time: The slow cooker develops deep flavors—you’ll find rushing the time gives you less tender pumpkin and chicken.
Blend for Creaminess: Using an immersion blender to smooth out the pumpkin chunks makes a huge difference in texture; your curry will feel restaurant-level silky.
Season at the End: Add salt after cooking—this prevents over-salting and lets you adjust perfectly to your taste.

How to Serve Slow Cooker Chicken Pumpkin Curry Recipe

Slow Cooker Chicken Pumpkin Curry Recipe - Serving

Garnishes

I’m a huge fan of topping this curry with minced fresh cilantro and toasted cashews. The cilantro adds that herby freshness that cuts through the richness, and the cashews give a lovely crunchy texture contrast. A squeeze of extra lime on top never hurts either—don’t be shy with it!

Side Dishes

Serve this curry over fluffy white jasmine or basmati rice to soak up all that amazing sauce. Sometimes, I’ll whip up a quick cucumber salad on the side for something cool and crisp, which balances the warm spices beautifully.

Creative Ways to Present

For special dinners, I like serving this curry in hollowed-out mini pumpkins or small decorative gourds—that presentation always wows guests and highlights the pumpkin theme. Plus, it’s just fun to eat from a little pumpkin bowl!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps well for 3-4 days. The curry actually tastes even better the next day as the flavors meld. Just give it a good stir before reheating.

Freezing

This Slow Cooker Chicken Pumpkin Curry freezes beautifully. I portion it into freezer-safe containers or bags (leave some room for expansion) and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stovetop or microwave.

Reheating

To reheat, warm the curry slowly on the stovetop over medium-low heat, stirring often. Add a splash of coconut milk or water if it gets too thick. This warms it evenly and keeps the chicken tender and sauce luscious.

FAQs

Can I make this Slow Cooker Chicken Pumpkin Curry Recipe without a slow cooker?

Absolutely! You can make this recipe in an Instant Pot by using the manual high-pressure setting for about 20 minutes, then releasing pressure naturally. Alternatively, cooking it gently on the stovetop in a heavy pot on low heat works too, just keep an eye on the pumpkin and chicken for tenderness.
What can I substitute for pumpkin if I can’t find it?

Butternut squash is the closest substitute with a similar sweet, nutty flavor and texture. If you want a shortcut, canned pumpkin puree works great and can save time prepping fresh squash.
Is this recipe spicy?

The recipe has a gentle warmth from the red curry paste but isn’t overwhelmingly spicy. You can adjust the heat easily by adding more curry paste or including a pinch of cayenne pepper if you like things hotter.
Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are actually more forgiving and stay juicy during slow cooking. Just make sure they’re boneless and skinless for even cooking and easy shredding.

Final Thoughts

This Slow Cooker Chicken Pumpkin Curry Recipe is one of those meals I find myself craving again and again when cooler weather hits. It’s comforting without being heavy, bursting with flavor without complicated prep, and perfect for impressing guests or just warming up a weeknight dinner. I hope you enjoy making and eating it as much as I do—go ahead, give it a try, and let me know how it turns out for you!