Description
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.
Ingredients
- 2 cups cooked chicken, shredded (leftover roasted chicken works well)
- 1 cup canned pumpkin (unsweetened preferred)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 2 cups chicken broth
- Salt and black pepper, to taste
Instructions
1. Begin by gathering all ingredients and chopping the onion into small dice. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve the hot stew in bowls, garnished with a sprinkle of fresh herbs if desired.
Notes
Leftover rotisserie chicken works great for this recipe and saves time.
For a richer stew, add a splash of cream or coconut milk near the end of cooking.
If you prefer a smoother consistency, use an immersion blender to blend part of the stew.
This stew pairs well with crusty bread or cornbread for a satisfying fall meal.
Store leftovers in the fridge for up to 3 days or freeze for a future cozy dinner.