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Slow Cooked Creamy Pumpkin Chicken Thighs

Updated: Sep 11, 2020

Make the most of the last of the cold nights with this versatile vegetable! When it’s slow cooked, pumpkin melts down into a gravy like consistency, thickening the sauce and adding delicious flavor.

Serves 4


  • 8 chicken thighs (approx. 800 grams)

  • 1 tablespoon olive oil

  • 1 onion, diced

  • 4 garlic cloves, crushed

  • 400 grams mushrooms, thickly sliced

  • 800 grams pumpkin, peeled and diced

  • ¼ cup chicken stock

  • 1 tablespoon sweet paprika

  • 1 teaspoon dried thyme

  • 125ml thickened cream

  • Salt and pepper to taste


  • Heat the olive oil in a non-stick frying pan on medium-high heat. Cook the chicken thighs, turning, until browned on both sides. Transfer the chicken thighs, along with any pan juices, to the slow cooker. 

  • Add the onion, garlic, mushrooms, pumpkin, stock, sweet paprika and thyme to the slow cooker and cook for 4 hours on high.

  • Stir in the cream to finish and season to taste. Cook on high for a further 15 minutes to heat through. 

Nutrition information per serve (serves 4) 

Kilojoules – 2147kj

Protein – 45.8 grams

Fat – 27.3 grams

Saturated fat – 11 grams

Carbohydrate – 17.3 grams

Fibre – 5.7 grams

Recipe adapted from Taste

Image courtesy of BBC Good Food

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