OMG, guys, this slow cooker pumpkin stew is phenomenal! Although it might be hard to tell what’s in my pumpkin stew, even if you stare at it for 20 minutes, it is awesome. Sweet, savoury and cozy pumpkin stew with chicken, quinoa, sweet potatoes and artichokes. So perfect for cool days that are not so cool, just like the quinoa stew, ground turkey stew and healthy pumpkin soup are.
And drumroll, soccer and fit moms…It is cooking itself in your slow cooker and requires no pre-cooking. You don’t even need to mess a cutting board with chicken. No sautéing. And you can sleep and it cooks. Have I buttered you up enough with my pumpkin stew?! As my workouts got shorter (Adam has been hanging on my weights lately…ugh) and my soccer field hours got longer, I pulled out 2 (small for breakfast, large for dinner) slow cookers and put my imagination to work.
Now, when I’m short on time, is more important than ever not to fall a victim of processed foods. Clean eating is 80% of your weight loss success. In the last month, I have worked out 1-2 times a week versus usual 3-4, but because I eat clean, I maintain healthy weight and muscle mass. Simple.
So, what are the awesome ingredients in my slow cooker pumpkin stew recipe:
1. Well, quinoa. Our superfood friend with tons of protein that is organic and pre-washed. Yep, I’m lazy.
2. Yams or sweet potatoes, that you don’t even have to peel. Skin contains a lot of nutrients and vitamins, so just scrub them well. I prefer you scrub organic ones.
3. Pumpkin puree, not the pumpkin pie filling. Just dump it. I found Farmer’s Market Foods organic pumpkin puree in BPA free cans at Costco.
4. Ms. Chicken – just add it to the ingredients, shred with 2 forks afterwards.
5. Artichokes – these are the heart of the meal. I highly recommend to use artichoke hearts marinated in oil, set your fears aside and just drain them well. Try artichokes in this amazing spinach artichoke quinoa casserole, you will love it!
I ate the stew on its own, about 2.5 cups. As small as I am, 125 lbs, I eat a lot. Alex eats a lot too. We eat more than many people. We can blame it on muscles and real food. Our metabolisms are fast. That’s why, for the boys, I served it along with whole wheat pasta.
I, honestly, didn’t think kids would like the stew considering it has pumpkin and yams. But because I’m Ukrainian, an annoying kid’s food pusher, I still served it. Ha, they ate it. So, never know. Just keep offering. You should see Alex feeding Adam. He is worse than any grandma who survived the World War.
This slow cooker pumpkin stew freezes extremely well and is great potluck or leftover lunch food. Enjoy!Print
Slow Cooker Pumpkin Stew with Chicken
Slow Cooker Pumpkin Stew Recipe with chicken, quinoa, sweet potatoes, pumpkin and artichokes.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
- 2/3 cup quinoa, dry
- 1.25 lb or 4 cups yams (sweet potatoes), cubed (no peeling required-wash and scrub)
- 1.25 chicken breasts (thighs), skinless & boneless
- 28 oz can diced tomatoes
- 1 cup pumpkin puree, canned
- 1 cup artichokes in oil, drained & coarsely chopped
- 2 cups chicken stock, low sodium
- 2 tsp garlic powder
- 1/2 tsp pumpkin pie spice
- 2 tbsp minced dry onions or onion powder
- 1/8 tsp sage, dry
- 1/8 tsp hot pepper flakes
- 1/4 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 bay leaves
- In a large crockpot, add all ingredients except chicken, and mix to combine. “Drown” the chicken in the mixture, cover and cook on Low for 6-8 hours. Remove chicken, shred with 2 forks and return to the slow cooker. Serve warm with freshly chopped cilantro and green onions. Any herbs would work.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
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