If you are looking for the ultimate cozy meal that practically cooks itself, then Chicken and Pumpkin Stew is what you need on your table right now. Trust me, when that slow cooker chimes in after a long day, the smell alone is worth the effort!
Hi there, I’m Daniel, and I started Reciqa because I truly believe that cooking should feel like a warm hug, not a chore. For me, food has always been about connection—sharing something delicious and easy with the people I care about. That’s why I focus on simple, nourishing recipes that bring joy back into the everyday kitchen routine.
This particular slow cooker chicken and pumpkin stew is one of those recipes that proves you don’t need complicated steps to get deep, comforting flavor. It’s perfect for those crisp autumn evenings when you want something hearty without standing over the stove. Let’s get cooking!
Why This Chicken and Pumpkin Stew is Your New Favorite Comfort Food
I know you have a hundred slow cooker recipes already, but this one hits different, especially when the air starts getting crisp. It’s the perfect blend of savory and slightly sweet, and honestly, it makes your whole house smell incredible while it’s simmering away. You just can’t beat that set-it-and-forget-it magic!
- The chicken thighs turn out unbelievably tender—they practically fall apart with a fork.
- It captures those wonderful, earthy flavors of fall without needing a million steps.
- It’s incredibly hands-off. You prep it in the morning, and dinner is ready when you walk in the door. This Chicken and Pumpkin Stew is pure weeknight gold.
- It freezes like a dream, so you can double the batch easily!
Quick Facts on Your Chicken and Pumpkin Stew
Getting organized is half the battle, so here’s the rundown on timing before we start grabbing ingredients.
| Detail | Time/Amount |
|---|---|
| Prep Time | 20 minutes |
| Cook Time (Low) | 7 hours 15 minutes |
| Total Time | 7 hours 35 minutes |
| Yields | 6 generous servings |
Gathering Everything for Your Chicken and Pumpkin Stew
Okay, before we even think about turning on that slow cooker, we need to rally the troops! Getting your ingredients prepped and measured out first is the secret to making this whole process smooth, especially when you have chicken flouring and browning to do. Don’t skip this setup phase; it saves so much scrambling later!
We’re using chicken thighs here because they stay moist and flavorful during that long cook time. Make sure your pumpkin is actually pumpkin and not just decorative squash—that makes a difference in texture!
Essential Ingredients for the Chicken and Pumpkin Stew
Here is the full lineup. Measure everything out before you start the stovetop work. Trust me on this one—it goes fast!
| Ingredient | Quantity |
|---|---|
| Chicken Thighs, cubed | 2 \u00bd pounds |
| Seasonings (Salt, Pepper, Paprika) | \u00bd teaspoon each |
| Flour | \u00bc cup |
| Olive Oil | 3 tablespoons |
| Cold Butter, divided | 3 tablespoons |
| Onions, diced | 2 cups |
| Garlic, minced | 4 cloves |
| Chicken Broth | 4 cups |
| Tomato Paste | 2 tablespoons |
| Carrots, chopped | 3 medium |
| Diced Pumpkin | 2 cups |
| Bay Leaves | 2 |
| Thyme sprig | 1 |
| Frozen Peas | 1 cup |
| Corn Starch (Optional thickener) | 3 tablespoons |
| Cold Water (for slurry) | \u00bc cup |
Ingredient Preparation Checklist
A few quick notes on getting things ready so your actual cooking time is stress-free:
- Cube your chicken thighs into roughly bite-sized pieces.
- Dice the onions and chop those carrots into nice, manageable pieces.
- Mince that garlic—don’t just crush it; we want the full punch of flavor!
- Make sure your butter is cold, especially the two tablespoons reserved for the end.
Step-by-Step Instructions for Perfect Chicken and Pumpkin Stew
Now that we have all our beautiful ingredients lined up, it’s time to put our slow cooker to work! The initial browning steps are crucial—don’t skip them just because it’s a slow cooker meal. That little bit of extra effort is what makes this Chicken and Pumpkin Stew taste like you fussed over it all day.
Preparing and Browning the Chicken
First things first, let’s get that chicken seasoned up. In a medium bowl, toss your cubed chicken thighs with the salt, pepper, and paprika. Once they are nicely coated, sprinkle that quarter cup of flour over the top and toss again until every piece has a light dusting. This flour is our secret weapon for a little bit of richness!
Heat the olive oil in a large skillet over medium-high heat. When it’s shimmering, carefully add the floured chicken in batches—don’t crowd the pan, or it will steam instead of brown! We want a nice golden crust on all sides. Once browned, scoop that chicken right into the bottom of your slow cooker insert. That’s step one done!
Building the Flavor Base in the Slow Cooker
We aren’t done with that skillet yet! Reduce the heat to medium. Add just one tablespoon of that cold butter to the residual oil. Once it melts, toss in your diced onions and minced garlic. Sauté them gently until they look soft and smell heavenly—probably about five minutes. We are scraping up all those brown bits left from the chicken; that’s pure flavor gold!
Transfer that onion and garlic mixture into the slow cooker right over the chicken. Now, add the liquids and the hearty stuff: pour in the chicken broth, dollop in the tomato paste, and add your chopped carrots and diced pumpkin. Lastly, tuck in those two bay leaves and the sprig of thyme. Give everything a good stir to make sure the tomato paste dissolves evenly into the broth. That’s the base of our incredible stew!
The Slow Cooker Cooking Phase
Time to seal it up and walk away! Set your slow cooker to the low setting. You’ll want to let this cook for a good seven to eight hours. If you absolutely must rush things, you can cook it on high for about four hours, but low and slow is how we get that fall-apart chicken texture we are aiming for. After about seven hours, check the chicken—it should shred easily when you press it with a fork.
Finishing Touches for Your Chicken and Pumpkin Stew
When the chicken is tender, it’s time for the final additions! Toss in that cup of frozen peas. They only need about fifteen minutes to warm through perfectly. While those are heating, find and remove those bay leaves and the thyme sprig—we don’t want anyone biting into those!
For those who like a really thick, hearty consistency in their Chicken and Pumpkin Stew, here’s the optional step: In a small bowl, mix the cornstarch with the cold water until it’s completely smooth—that’s your slurry. Stir it directly into the hot stew. Then, drop in the remaining two tablespoons of cold butter and swirl gently until the stew thickens up just a bit. Taste and add a tiny pinch more salt if you think it needs it. Dinner is served!
Tips for Success with Your Slow Cooker Chicken and Pumpkin Stew
I want your Chicken and Pumpkin Stew to be perfect the first time around! The browning step is non-negotiable; it builds the deep, savory layer that makes this stew taste layered, not flat. Make sure your skillet is hot enough so the chicken sizzles immediately when it hits the oil.
If you taste the stew and it seems a little thin after removing the herbs, don’t panic. The cornstarch slurry works wonders, but remember to stir it in gradually. You can always add more liquid, but you can’t easily take it out! Also, make sure your pumpkin is soft before you call the cooking done; that’s the real sign of readiness.
Serving Suggestions for This Chicken and Pumpkin Stew
This rich Chicken and Pumpkin Stew is hearty enough to stand on its own, honestly! But if you want to make it a real feast, I always reach for something crusty to soak up all that delicious broth. A thick slice of sourdough bread is absolutely mandatory in my house.
If you need a little green on the plate, a simple side salad with a bright vinaigrette cuts through the richness perfectly. A sprinkle of fresh parsley or chives right before serving also adds a pop of color and freshness that makes this comfort food feel extra special.
Storing and Reheating Leftover Chicken and Pumpkin Stew
The best part about a slow cooker meal? You get leftovers that taste even better the next day! This Chicken and Pumpkin Stew holds up beautifully, but we need to handle storage the right way to keep that chicken tender and the pumpkin flavor bright.
Don’t leave any stew sitting out at room temperature for more than two hours, especially since it has chicken and dairy elements (if you use butter in the optional thickening step). Get it into the fridge quickly! For more general food safety guidelines, you can check resources like the U.S. Food and Drug Administration.
Storing Your Chicken and Pumpkin Stew Safely
I always portion out my leftovers into containers immediately after dinner. That way, they cool down faster, which is safer. Use shallow, airtight containers—this helps them chill down quickly and prevents the stew from absorbing any weird fridge smells.
You can keep this stew safely in the refrigerator for about three to four days. If you know you won’t eat it all by then, freezing is the way to go. It freezes perfectly for up to three months!
| Storage Method | Container Type | Duration |
|---|---|---|
| Refrigeration | Airtight, shallow containers | 3 to 4 days |
| Freezing | Freezer-safe bags or containers | Up to 3 months |
Common Questions About Chicken and Pumpkin Stew
It’s totally normal to have a few questions when you’re trying a new favorite recipe, especially when you’re using a slow cooker! I get asked these things all the time when people try my Chicken and Pumpkin Stew for the first time. Let’s clear up the biggest concerns so you can cook with confidence.
Can I use Chicken Breasts Instead of Thighs in the Chicken and Pumpkin Stew
You absolutely can substitute chicken breasts, but you have to watch the time closely! Chicken breasts are much leaner, and if you cook them for the full 7 to 8 hours on low, they tend to get dry and stringy. If you use breasts, I strongly suggest you add them in the last two hours of cooking instead of at the beginning. That way, they cook through beautifully without losing all their moisture.
How to Adjust the Thickness of the Chicken and Pumpkin Stew
If your stew isn’t as thick as you hoped after removing the herbs, don’t worry! The cornstarch slurry is your best friend here. Just remember the rule: mix the cornstarch with cold water first—never add dry cornstarch directly to hot liquid, or you’ll get little white clumps! Stir that slurry in slowly until the stew coats the back of a spoon. If it gets too thick, just stir in a splash more hot broth until it’s just right.
Can I Make This Recipe Ahead of Time
Yes, you can totally make this recipe ahead of time! It actually tastes even better the next day after the flavors have really married together overnight in the fridge. When reheating, use low heat on the stovetop or in the microwave, stirring often. If you notice it thickened up a bit too much overnight, just thin it out with a little extra chicken broth while reheating.
Nutritional Snapshot of Chicken and Pumpkin Stew
I always try to keep my comfort food recipes as nourishing as possible, and I was pleasantly surprised when I crunched the numbers on this one! Since we’re using lean chicken thighs and lots of vegetables like carrots and pumpkin, this Chicken and Pumpkin Stew is packed with protein and fiber to keep you full. It’s a real winner for a satisfying weeknight meal that won’t weigh you down.
Remember, these numbers are estimates based on the ingredients listed, assuming you don’t add the optional thickener or extra salt. If you skip the cornstarch and butter swirl at the end, you’ll keep the fat content lower too! For more detailed information on nutrient breakdowns in poultry, you might consult a resource like the National Institutes of Health Nutrition Source.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450 |
| Protein | 42g |
| Fat | 18g |
| Carbohydrates | 30g |
| Sugar | 12g |
| Fiber | 6g |
| Sodium | 550mg |
Share Your Experience Making This Chicken and Pumpkin Stew
So, that’s my recipe for the best slow cooker comfort in a bowl! I really, really want to know what you think.
Did you try the optional thickening step? Did your kitchen smell amazing while this stew cooked all day? Tell me everything in the comments below.
If you made this Chicken and Pumpkin Stew, please leave a quick star rating right under the recipe card. That helps other folks find it, and I love seeing those high numbers!
Don’t be shy—share your photos or just drop a line saying how it turned out for your family. Happy cooking, everyone!
Print
Amazing 7 Hour Chicken and Pumpkin Stew
- Total Time: 7 hours 35 minutes
- Yield: 6 servings
- Diet: Low Fat
Description
This Slow Cooker Chicken and Pumpkin Stew delivers comforting flavors perfect for autumn. The chicken becomes tender, melding beautifully with the sweet pumpkin and savory broth. It is an easy, set-it-and-forget-it meal.
Ingredients
- 2 ½ pounds chicken thighs, cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup flour
- 3 tablespoons olive oil
- 3 tablespoons cold butter, divided
- 2 cups onions, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 3 medium carrots, chopped
- 2 cups diced pumpkin
- 2 bay leaves
- 1 sprig thyme
- 1 cup frozen peas
- ¼ cup Cold Water
- 3 tablespoons Corn Starch, Optional
Instructions
- Season cubed chicken with salt, pepper, and paprika. Toss the seasoned chicken with flour.
- Brown the floured chicken in olive oil. Transfer the browned chicken to the slow cooker.
- Sauté diced onions and minced garlic in 1 tablespoon of the cold butter until softened. Transfer the onion and garlic mixture to the slow cooker.
- Add chicken broth, tomato paste, carrots, diced pumpkin, bay leaves, and thyme to the slow cooker. Stir to combine.
- Cook on low setting for 7 to 8 hours, or until the chicken is very tender.
- Add the frozen peas during the last 15 minutes of cooking.
- Remove and discard the bay leaves and thyme sprig before serving.
- Optional: If you desire a thicker stew, mix the cornstarch with the cold water. Stir this slurry into the hot stew. Add the remaining 2 tablespoons of cold butter and swirl until the stew thickens slightly.
Notes
- Perfect for fall with pumpkin flavor.
- Prep Time: 20 minutes
- Cook Time: 7 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
