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Chicken and Pumpkin Slow Cook

A beautifully easy slow cooker meal, perfect for those colder months. I found this online and modified it, adding extra broccoli and beans to bulk it up a as serving or depending on your situation….a little rice.

Makes 8 serves  

Approx. 800kJ and 20g of protein, 6g carbs (without rice) per serve


1 tsp olive oil (to fry)

1 onion, chopped

2-3 cloves of garlic, chopped

1 tsp chili flakes (to taste)

4 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

2 tsp cinnamon

600g boneless, skinless chicken thighs, cut into bite size pieces

1 green apple, cut into cubes

2 cups of peeled and cubed pumpkin

1 and a half cups of salt-reduced chicken or vegetable stock

Juice of half a lemon (or lime in a pinch)


This can be cooked in a slow cooker or in a large pan on the stove.


  1. Heat oil and fry onions and garlic over med heat until onion becomes translucent. When this happens add the spices and cook for a minute until the spices brown but don’t burn
  2. Add chicken and brown
  3. Add the fried ingredients and rest of the ingredients to a slow cooker and cook on high for two hours on on low for four hours or until soft.
  4. Remove the lid for 15 minutes if need to reduce the sauce and thicken. Stir in the lemon juice before serving on its own or with a tiny bit of rice.