Crock-Pot Slow Cooker Chili Chicken & Pumpkin Stew #CraftyOctober

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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!

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I’ve got another recipe today that you could serve at a Halloween dinner – Chili Chicken & Pumpkin Stew!

Crock-Pot Slow Cooker 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.

Crock-Pot Slow Cooker Chili Chicken + Pumpkin Stew

Slow Cooker Chilli Chicken & Pumpkin Stew

Michelle Ordever
This Slow Cooker Chilli Chicken & Pumpkin Stew can be cooked on high for 6 hours, or low for 8 hours.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 4 -6

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.

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Crock-Pot Slow Cooker Chili Chicken + Pumpkin Stew

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.

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