Chicken and Pumpkin Goulash

18 Reviews

Prep: 30 min
Cook: 4 hr 25 min
Ready In: 4 hr 55 min

“I needed to use up some chicken, and we had been given a lot of pumpkins...so I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this...a new family favorite! I hope you enjoy as much as my family did.” - by Bubbe

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Metric US

Original recipe yields 6 servings

Directions

Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.

Nutrition

Amount Per Serving (6 total)

Calories
330 cal
17%

Fat
7.9 g
12%

Carbs
37.2 g
12%

Based on a 2,000 calorie diet

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Reviews (18)

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joanovarq

Nov. 6, 2011

"This was a great way to use my leftover pumpkins from Halloween. I didn't have chicken, so I used pork shoulder instead; also, I cooked this dish overnight on my slow cooker's low setting for 8 hours..." See more. After it cooked, I added a little black pepper to taste. Otherwise, I followed this recipe and it came out great! Great flavor and a warm, hearty meal on a cold day. Thanks for the recipe!"

Shanel

Apr. 11, 2012

"I just threw everything in the crockpot, raw chicken and all, and cooked on low for 5 hours. Although I did use 1/2 can pure pumpkin instead and left out the tomatoes, coriander, and cornstarch b/c I..." See more didn't have it. I added 1/2 cup water instead of 1/4 cup. Added some garlic and cayenne pepper. So yummy and healthy!"

prizztina

Nov. 14, 2011

"I was worried about the amount of liquid (specifically the lack of) in the beginning but it turned out great. Only thing I will change next time is use less cinnamon because I am sensitive to it. Othe..." See morerwise, a great dish for a cool Autumn Sunday evening!"

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