Slow Cooker Chicken with Pumpkin, Leeks and Mild Creamy Romesco Sauce

Instructions

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   1. In a large skillet, heat the olive oil over medium heat. Add the yellow onion and leeks, and cook for 4 to 5 minutes until slightly softened. Stir in the garlic and cook for 30 seconds more.

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   2. Transfer the onion, leeks, and garlic to the slow cooker. Add the cubed pumpkin and place the chicken thighs on top. Season with salt, black pepper, and fresh thyme leaves.

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   3. In a blender cup or food processor, combine the roasted red pepper, toasted almonds, tomato paste, red wine vinegar, sweet paprika, ground cumin, and chicken broth until fairly smooth. Pour this mixture over the chicken and vegetables.

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   4. Cover and cook on LOW for 6 hours, or until the chicken is tender and reaches a safe internal temperature of 165°F (74°C). If you prefer to cook on HIGH, cook for about 3 hours, again checking for 165°F (74°C).

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   5. Uncover the slow cooker. Remove 2 tablespoons of the hot liquid and mix it with the heavy cream to temper it. Then stir the cream into the cooker gently so the sauce blends without breaking up the pumpkin too much.

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   6. Cover again and cook for 10 more minutes on HIGH so the sauce becomes creamy and fully heated through. Taste and adjust with more salt and black pepper if needed.

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   7. Serve the chicken with the pumpkin and leeks generously coated in the mild creamy romesco sauce. Finish with chopped fresh parsley on top.