Slow Cooker Pumpkin Chicken Curry
My lighter version of curry reduces the fat but keeps all the flavor with the delicious addition of our favorite Fall ingredient!
Slow Cooker Pumpkin Chicken Curry
Ah pumpkin season. That sweet, savory ingredient we all love. Homemade curry is much easier to make than you think! Plus, when you make it at home you can control what exactly is going in there and save on calories. Most curries use full fat coconut milk but we swap that out for a lighter fat one. And when you add some delicious pumpkin to it, the flavor is absolutely delicious! Serve this over white rice for a super filling and comforting meal!
Ingredients
- 1.5 Chicken Breast
- 1 can Reduced Fat Unsweetened Coconut Milk
- 2 cups Cubed Pumpkin or Butternut Squash
- 1 can Pumpkin Puree
- 3 tbs Curry Powder
- 1 tsp Cinnamon
- 1 tsp Paprika
- 2 tsp Sugar
- 1/2 Onion, sliced thin
- 2 Cloves of Garlic, Minced
- 1 tsp Minced Ginger
- 1 tsp Salt or to taste
Instructions
- In your slow cooker pot, add your coconut milk, pumpkin puree, curry powder, cinnamon, paprika, sugar, garlic, ginger and salt. Mix well.
- Add your cubed pumpkin or squash to the pot.
- Cut your chicken breast into cubes or slices. Add to the pot.
- Slice your onion into thin strips and add to the pot.
- Combine everything well until all ingredients are well coated
- Cook on high for 4 hours.