Crock-Pot Slow Cooker Chili Chicken & Pumpkin Stew #CraftyOctober
Home » COOK »Welcome to Day 14 of Crafty October 2014 (check out 2013 and 2012 here) – a month of Halloween Ideas here on The Purple Pumpkin Blog!
I’ve got another recipe today that you could serve at a Halloween dinner – Chili Chicken & Pumpkin Stew!
Not only is October #CraftyOctober for me on my blog, it is also Crocktober organised by the original makers of the slow cooker – Crock-Pot. They asked some of their favourite bloggers to contribute some slow cooker recipes, and since I love cooking with mine, I said yes immediately when they asked me!
What I love most about using a slow cooker is being able to throw everything into the pot, turn it on and forget about it for the day – or overnight! This recipe does require you to go back and add a couple of ingredients towards the end of the cooking time, but it’s hardly labour intensive!!
I marinated the chicken before cooking it – but only for 15 minutes whilst I prepped everything else – if you can leave it to marinate for a few hours, the flavours will be deeper.
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
Slow Cooker Chilli Chicken & Pumpkin Stew
Ingredients
- 1 tsp ground cinnamon
- 2 tsps ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp salt
- 4 boneless skinless chicken breasts (around 600g), cut into 3 or 4 pieces each
- 4 tbsp tomato purée
- 1 red chili pepper deseeded and chopped (or leave the seeds in if you like it hot!)
- 4 garlic cloves crushed
- 1 medium red onion halved and finely sliced
- juice of 2 limes
- 500 g pumpkin or butternut squash peeled and chopped
- 500 g sweet potato peeled and chopped
- 450 ml chicken stock
- 400 g can chopped tomatoes
- 100 g green beans topped and tailed
- 400 g can kidney beans drained and rinsed
- handful of fresh coriander chopped, to serve
- lime wedges to serve
- basmati rice to serve
- sour cream or low-fat natural yogurt to serve* – optional
Instructions
- In a small bowl, mix together the cinnamon, cumin, coriander, oregano, chili powder, and salt.
- Place the chicken into a bowl and rub the spice mixture into the pieces.
- Add the tomato purée, chopped chili pepper, garlic, red onion slices, and lime juice. Mix everything together well. Cover and refrigerate for 15 minutes whilst you prepare all the vegetables, or if you have the time, marinate for 4 hours.
- Turn the slow cooker to high. Place the pumpkin and sweet potato into the bottom of the pot.
- Add the chicken, plus any of the marinade left in the bowl.
- Pour over the chicken stock and canned chopped tomatoes.
- Cook on high for a total of 6 hours, or on low for 8 hours.
- Add the green beans and kidney beans one hour before the end of cooking time.
- Serve on a bed of basmati rice topped with fresh coriander, lime wedges and a dollop of sour cream or low-fat natural yogurt (if following Slimming World) (optional)
Notes
- If you are following Slimming World use low-fat natural yogurt which is FREE when Food Optimising.
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Disclosure: I was sent a Crock-Pot Slow Cooker to develop recipes.
Here are more Chicken Recipes for you to enjoy. Right-click and open a new tab to read next.
katy maclachlan
November 18, 2014 @ 8:12 pm
this looks amazing, and so many cheap pumkins/squashes around just now
David Price
November 18, 2014 @ 2:33 am
I love the slow cooked chili chicken- really warming on a winters night
Sarah Davies
November 17, 2014 @ 10:36 pm
Ooh. I need to see if I can still find a pumpkin around.
Olivia Kirby
November 17, 2014 @ 6:56 pm
Looks delicious, quite a list of ingredients though!
cat Holdcroft
November 17, 2014 @ 9:40 am
this looks a winner, going to try this tonight
Alica
November 9, 2014 @ 2:53 pm
This sounds delicious!!
LucyDorrington
November 2, 2014 @ 10:06 am
I’ve been looking for a pumpkin recipe, for obvious reasons, so this was a great find!
Amy
October 30, 2014 @ 1:20 pm
Bought a pumpkin just for this. It looks lush!
sophie
October 29, 2014 @ 2:51 pm
I love chilli so will definately have to try this it looks delicious :)
Angie McDonald
October 28, 2014 @ 7:59 pm
Yummy! This sounds amazing! :D
Michelle Ordever
October 28, 2014 @ 8:34 pm
It was a really good stew!
melanie stirling
October 28, 2014 @ 6:08 pm
This sounds so delicious and warming.
Michelle Ordever
October 28, 2014 @ 8:34 pm
It was indeed! We do love chili in this house!
Michael Garlick
October 28, 2014 @ 5:17 pm
This dish looks very tasty
Michelle Ordever
October 28, 2014 @ 8:33 pm
It was a really yummy stew!
clairdownham
October 28, 2014 @ 5:12 pm
nice and easy and i bet delicious
Michelle Ordever
October 28, 2014 @ 8:33 pm
That’s what I love about slow cooker recipes – they’re often so easy!
Claire Hull
October 28, 2014 @ 4:42 pm
Yum-this looks delicious!
Michelle Ordever
October 28, 2014 @ 8:33 pm
It was very delicious!
mary heald
October 28, 2014 @ 2:57 pm
What a great recipe for this time of year. It is certainly one I will be coming back to, so easy as well
Michelle Ordever
October 28, 2014 @ 8:33 pm
Very easy – I love just throwing everything into the slow cooker and not having to worry about it!
Tracy K Nixon
October 28, 2014 @ 12:49 pm
This sounds a great recipe! I’ve four pumpkin lanterns to create for my children so lots of leftover pumpkin to use up! I hate waste!
Michelle Ordever
October 28, 2014 @ 8:32 pm
I hate waste too! Pumpkin is such a fab thing to throw into a stew!