Slow Cooker Chicken with Pumpkin, Leek, Mustard and Cider
An original slow-cooked chicken stew with tender pumpkin, mild leek, a touch of mustard and cider, finished with fresh herbs for a light, aromatic sauce.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 500 g pumpkin (pelada and diced)
- 200 g leek (sliced finas, solo parte blanca and verde clara)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 240 ml apple cider (without gas)
- 180 ml chicken broth (low sodium if possible)
- 30 g Dijon mustard
- 15 ml olive oil
- 15 ml apple cider vinegar
- 4 g fresh thyme (more a poco extra for terminar)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 8 g cornstarch (optional, for espesar)
- 15 ml water (for mezclar with the maicena if desired)
- 8 g fresh parsley (chopped, for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the chicken thighs all over with the salt and black pepper.
- 2
2. Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken for 2 minutes per side until lightly colored. It does not need to cook through. Transfer it to the slow cooker.
- 3
3. In the same skillet, add the yellow onion, leek, and garlic. Cook for 3 to 4 minutes, stirring, until slightly softened. Transfer to the slow cooker.
- 4
4. Add the pumpkin, apple cider, chicken broth, Dijon mustard, apple cider vinegar, and fresh thyme to the slow cooker. Stir gently to distribute the mustard around the chicken and vegetables.
- 5
5. Cover and cook on LOW for 6 hours, or until the chicken is very tender and reaches a minimum internal temperature of 165°F / 74°C.
- 6
6. If you want a thicker sauce, mix the cornstarch with the water until smooth. Add the slurry to the slow cooker, stir carefully, cover again, and cook on HIGH for 10 to 15 minutes more, until the sauce thickens slightly.
- 7
7. Taste and adjust salt or pepper if needed. Serve hot with the fresh parsley and a little extra fresh thyme on top.
Chef tips
For deeper flavor, brown the chicken well before adding it to the slow cooker. The pumpkin should become tender but not fall apart; cut it into medium cubes so it holds its shape better.
Substitutions
You can swap the pumpkin for butternut squash, the leek for thick scallions, and the parsley for chives. If you do not have apple cider, use more chicken broth plus 1 extra teaspoon of apple cider vinegar.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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