10/05/2026
I had an idea for a fall-inspired curry and just started throwing things together… and honestly, this one turned out REALLY good. 😂
Creamy, savory, a little sweet from the pumpkin, and packed with flavor. And the best part? It all comes together in the slow cooker.
📸 Here’s the whole process from marinade to finished bowl.
🎃 Slow Cooker Pumpkin Chicken Curry
Ingredients
* 1½–2 lbs chicken, cut into chunks
* ½ cup plain Greek yogurt
* Spices of choice: curry powder, cumin, garlic powder, paprika, chili powder, etc.
* 1 jar Butter Chicken Sauce
* 1 jar Tikka Masala Sauce
* 1½ cups pumpkin purée
* 1 can fire-roasted diced tomatoes
* 1 can coconut milk
* ½ cup chicken broth
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 tbsp fresh ginger, grated
* 1 bell pepper, chopped
* 1 zucchini, chopped
Directions
1. Marinate the chicken.
Combine the chicken with the Greek yogurt and your desired spices. Let it marinate for at least 30 minutes, or longer if you have time.
2. Brown the chicken (optional).
Brown the chicken in a skillet over medium-high heat before adding it to the slow cooker. This adds extra flavor but isn’t necessary.
3. Add to the slow cooker.
Add the chicken, onion, garlic, ginger, pumpkin purée, butter chicken sauce, tikka masala sauce, fire-roasted tomatoes, coconut milk, and chicken broth.
4. Cook.
Cover and cook on LOW for 5–6 hours, until the chicken is tender and cooked through.
5. Add the vegetables.
Add the bell pepper and zucchini during the last 45–60 minutes of cooking so they stay tender rather than disappearing into the sauce.
6. Taste and adjust.
Stir well and taste before serving. You probably won’t need additional seasoning because the jarred sauces are already well seasoned.
7. Serve.
Serve over rice with naan. 🫓🍚
🎃 If you try it, let me know what you think! And if you make any changes, I’d love to hear what you did.
