Chicken and Pumpkin, Slow Cooker

Chicken and Pumpkin

An easy slow cooker dish for fall. I used pumpkin but butternut or any winter squash will work.


  • 4 chicken thighs, skinned
  • 12oz (360gr) pumpkin, peeled, cut into large chunks
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 2 tbs fresh parsley, chopped
  • 1 tsp za’atar
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tbs tapioca
  • 1 cup (8oz, 240ml) chicken stock
  • 1 tbs Dijon-style mustard
  • 1 tbs ketchup
  • 1 tbs Balsamic vinegar


  • Put onions, celery, garlic in the slow cooker.
  • Stir in 1/4 of the chicken stock.
  • Top with chicken in a single layer.
  • Tuck the pumpkin chunks around the chicken, fitting them in.
  • Combine remaining chickn stock, tapioca, mustard, ketchup, vinegar, herbs, and spices.
  • Pour over the chicken.
  • Cook on low, 6 hours. Turn chicken and stir once after 4 or 5 hours if possible
  • Remove chicken and pumpkin to a platter, spoon sauce over and serve.


I didn’t actually peel the pumpkin. Mine was so large I cut it into reasonable pieces then cut the rind / peel away with a sharp knife, not worrying about the waste.

Keywords: chicken, pumpkin, slow cooker

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