Fall Chicken and Pumpkin Stew
This dish is a hearty stew made with leftover cooked chicken, pumpkin, and aromatic spices simmered together in a slow cooker. The result is a thick, tender mixture with a fragrant, pumpkin-orange hue, garnished with gentle hints of cinnamon and herbs. The final stew has a smooth, comforting texture that is perfect for chilly evenings.
Equipment
- Slow cooker
- Knife and cutting board
- Measuring cups and spoons
- Spoon for stirring
- Garlic press (optional)
Ingredients
- 2 cups cooked chicken, shredded leftover roasted chicken works well
- 1 cup canned pumpkin unsweetened preferred
- 1 small onion, diced for flavor base
- 2 cloves garlic, minced adds depth
- 1 teaspoon ground cinnamon warm spice accent
- 1 teaspoon dried thyme fresh or dried
- 2 cups chicken broth for simmering
- To taste Salt and black pepper adjust seasoning
Instructions
- Chopping the onion into small dice. Set aside.
- Sauté the diced onion in a skillet with a little oil over medium heat until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until fragrant but not browned.
- Transfer the cooked onion and garlic to the slow cooker. Add the shredded chicken, pumpkin, cinnamon, thyme, and chicken broth. Stir everything together until well combined.
- Cover the slow cooker with the lid and set it to low. Let the stew simmer for about 6 hours, or until the flavors meld and the mixture is thickened and tender.
- Open the lid and season the stew with salt and black pepper to taste. Give it a gentle stir and let it cook uncovered for an additional 10 minutes if you prefer a slightly thicker consistency.
- Serve the hot stew in bowls, garnished with a sprinkle of fresh herbs if desired. Enjoy its smooth, hearty, and aromatic qualities as a perfect fall meal.
