Slow Cooker Chicken Pumpkin Stew
Fall is finally upon us and I am so excited to start making all the wonderful fall recipes. That means time for comfort foods. This recipe for a slow-cooked pumpkin stew is both a great fall recipe and comfort food… it is also super easy to make.
Soup Vs Stew
There are often debates about whether something is a stew or a soup. Soups have more liquid in them and are not as thick while a stew is thicker and heartier. Also, stews tend to be cooked over long periods of time. This stew has wonderful chunks of cauliflower and chicken, along with celery and onion. To make it creamier a bit of heavy cream is added at the end. Whether you like soups, stews, or both they are a great comfort dish for fall and winter. They just make you feel all warm and cozy inside.
For the Love of Pumpkin
As soon as fall hits and the temperature starts dropping there is a craving for pumpkin. I have several sweet pumpkin recipes, but I wanted to explore the savory side as well. This stew is a perfect way to have pumpkin in another way. The night that I first tested this recipe we had it for dinner and then had a pumpkin dessert too. I only usually crave pumpkin at this time of year so why not get a double dose of pumpkin. I just love this time of year and will be making more recipes for fall, so please stop back to check those out.
Other pumpkin recipes you may enjoy:
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo–Slow Cooker Chicken Pumpkin Stew.
- Serving size: 1 cup
- Calories: 148
- Fat: 6
- Carbohydrates: 13
- Sugar: 5
- Sodium: 100
- Fiber: 5
- Protein: 14
- 1 medium-large head of cauliflower (washed and florets cut into bite-size pieces)
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 3 cups chicken or vegetable stock
- 15 oz. can pureed pumpkin We use this
- 1 tsp. garlic minced We use this
- 1 tsp. nutmeg We use this
- Added at the end of cooking:
- 1 ½ cups cooked chicken (cut into bite-size pieces) (you can replace with faux chicken to make this vegetarian)
- ¼ cup heavy cream
- Salt and pepper to taste
- In a slow cooker add stock, pumpkin, and nutmeg and whisk together.
- Add cut-up vegetables. Mix them together and push down into the liquid.
- Cover and cook in a slow cooker on low for 5-6 hours, or high for 3-4 hours.
- When finished cooking, remove the cover and add chicken, heavy cream, and season to taste with salt and pepper.
The yield is about 7 - 8 cups of stew depending on how big your cauliflower head is.
Nutrition is based on 8 cups of stew. 1 cup servings
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