Pumpkin and Sundried Tomato Chicken

Pumpkin and Sundried Tomato Chicken. This yummy chicken dish mixes juicy cubed chicken with sweet pumpkin chunks, tangy sundried tomatoes, and creamy cheeses in a slow cooker. Spices like turmeric and ginger add fun flavor. Spinach and cherry tomatoes make it colorful. Big batch feeds 10 with rice or noodles—super cozy and tasty family meal!
This is a very large serving – approx. 10 people when served with noodles or rice or potato etc.

Serving: 10
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Ingredients

• 12 chicken thighs (no skin), cut into cubes

• 300g sundried tomatoes

• 120g baby spinach, chopped up

• 2 medium onions, sliced thin

• ¼ kent pumpkin, cut into big cubes

• 4 garlic cloves, smashed

• 300ml cream

• 200ml sour cream

• 250g philly cream cheese, cut into cubes

• 2 tbs coconut oil

• 1 tsp turmeric

• ½ tsp cinnamon

• 2 tsp dried basil

• ½ tsp grated ginger

• 1 punnet cherry tomatoes (keep whole)

• Salt while cooking, pepper at the end

• Fresh basil leaves at the end

Pumpkin and Sundried Tomato Chicken: Directions

1. Put all ingredients in the slow cooker, except fresh basil and pepper.

2. Cook on high for 1 hour.

3. Switch to low for 5 hours. Stir a few times.

4. I served with pad thai noodles which I soaked in boiling water for 8 mins then mixed into the pot.

5. This is a very large serving – approx. 10 people when served with noodles or rice or potato etc.