Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie filling)
- 3 cups low-sodium chicken broth
- 2 large sweet potatoes, peeled and cubed
- 3 large carrots, sliced into rounds
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon ground cinnamon (optional, for depth)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups fresh kale or spinach, chopped
- Optional garnish: Roasted pumpkin seeds or a dollop of Greek yogurt
Instructions
- Start by dicing your onion and mincing the garlic. Peel the sweet potatoes and cut them into uniform 1-inch cubes to ensure even cooking. Slice the carrots into half-inch rounds. If you are using chicken breasts, you can leave them whole or cut them into large chunks; they will become tender enough to shred later regardless.
- Place the onions, garlic, sweet potatoes, and carrots at the bottom of the slow cooker. Lay the chicken pieces directly on top of the vegetables. In a medium bowl, whisk together the chicken broth, pumpkin puree, thyme, sage, cinnamon, smoked paprika, salt, and pepper until smooth. Pour this golden mixture over the chicken and vegetables.
- Cover the crockpot with its lid. Set the temperature to “Low” and cook for 6 to 7 hours, or set it to “High” and cook for 3 to 4 hours. You will know it is ready when the vegetables are fork-tender and the chicken reaches an internal temperature of 165°F. Avoid opening the lid during the cooking process to keep the heat trapped inside.
- Remove the chicken pieces and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the pot. Stir in the chopped kale or spinach. The heat from the stew will wilt the greens in about 5 minutes. Taste and add more salt or pepper if needed.
- Ladle the thick stew into deep bowls. For a professional touch, sprinkle a few toasted pumpkin seeds on top for crunch. You can also add a small dollop of plain Greek yogurt or sour cream for extra creaminess. Serve warm alongside a piece of crusty sourdough bread for dipping.
- Cook Time: 6 hours 15 minutes