Curried Pumpkin Chicken

chicken

I don’t use my crockpot very often but when I do, I’m reminded of the easy and delicious meals that can be made in it. After all, there is nothing better than walking in the door at the end of a long day and being greeted by the smell of a warm meal waiting for you. It really is so easy……

And because it is fall, my cooking inspiration has turned to all things pumpkin. I’ve been baking up a storm with pumpkin inspired dishes over the past couple of weeks so when I saw the extra can of pumpkin puree sitting in the pantry I was inspired to turn it into an entree. And that is just what I did.

CURRIED PUMPKIN CHICKEN

1 15 ounce can pumpkin puree

1 15 ounce can coconut milk

3 tablespoons red curry paste, more or less to taste depending upon your personal preferences

1 red onion, thinly sliced

4 boneless skinless chicken breasts

2 tart apples, peeled, cored and sliced

  • Combine the pumpkin puree, coconut milk and curry paste in the bottom of a medium to large sized crock pot.
  • Distribute the onion slices evenly over the top of the pumpkin mixture.
  • Nestle the chicken breasts into the sauce then top with the sliced apple.
  • Cover the pot and cook the chicken on the low setting for six hours.
  • Serve over basmati rice or rice noodles.

Serves 4

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