Crockpot Moroccan Pumpkin Chicken
A warming fall meal -- chicken simmered in a Moroccan spiced pumpkin spice. This Whole30 and low carb dinner is delicious served over cauliflower rice or mashed cauliflower. Top with toasted almonds and cilantro for extra flavor and texture!
Servings: 8 servings
- 2 pounds chicken breasts cut into chunks
- 1 tablespoon olive oil
- 1 onion chopped
- 2 teaspoons ginger powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 cup pumpkin puree fresh is best, canned works
- 1 cup vegetable broth or chicken broth
- cilantro chopped, to garnish
- almonds toasted, to garnish, optional
In a frying pan, add 1/2 tablespoon olive oil. Over high heat, add 1/2 tablespoon olive oil. Add the onion, and saute until translucent.
Add the chunks of chicken, and allow to brown, but not cook all the way through.
One the chicken has started to brown, add salt and spices, and stir to evenly coat chicken and onions.
Add the chicken and onions to a crockpot, and then add pumpkin puree and vegetable broth. Stir to help spread the pumpkin puree throughout the chicken mixture.
Slow cook on low for 4 hours. This will also cook on high for 2 hours, but the texture isn't as good.
*Fresh pumpkin gives this dish a better flavor. If you make it with canned pumpkin, it might be necessary to thin the sauce out with additional broth.
Calories: 167kcal | Carbohydrates: 5g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 543mg | Potassium: 518mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4895IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg