Chicken and Pumpkin Goulash Recipe -
Chicken and Pumpkin Goulash Recipe
  • READY IN ABOUT 5 hrs

Chicken and Pumpkin Goulash

Recipe by  

"I needed to use up some chicken, and we had been given a lot of I began to look for a recipe which would take advantage of my ingredients. However, everything I found was quite spicy and knew would not go over well with my grandchildren. I then came across a recipe which seemed to have promise, and used it as the basis for creating this...a new family favorite! I hope you enjoy as much as my family did."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    4 hrs 25 mins

    4 hrs 55 mins


  1. Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
  2. Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
  3. Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
  4. Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
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  • Cook's Notes
  • I recommend using a 5-6 quart slow cooker. If your cooker has a plastic lid, it may not create sufficient moisture and you may need to add additional liquid. If so, I suggest chicken stock. Avoid opening the cooker, as this releases the moisture build-up needed for the additional liquid in this recipe. This will also make a good vegetarian dish -- just omit the chicken!
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2011

This was a great way to use my leftover pumpkins from Halloween. I didn't have chicken, so I used pork shoulder instead; also, I cooked this dish overnight on my slow cooker's low setting for 8 hours. After it cooked, I added a little black pepper to taste. Otherwise, I followed this recipe and it came out great! Great flavor and a warm, hearty meal on a cold day. Thanks for the recipe!

Most Helpful Critical Review
Oct 06, 2014

This recipe was just ok. I didn't bother with the saute pan steps and put it all in the crockpot for 5 hours (1-2 hours were on high). It cooked fine and much easier. Overall, I felt it lacked some flavor, but we definitely ate it. Not likely something I would make again.

Apr 11, 2012

I just threw everything in the crockpot, raw chicken and all, and cooked on low for 5 hours. Although I did use 1/2 can pure pumpkin instead and left out the tomatoes, coriander, and cornstarch b/c I didn't have it. I added 1/2 cup water instead of 1/4 cup. Added some garlic and cayenne pepper. So yummy and healthy!

Nov 14, 2011

I was worried about the amount of liquid (specifically the lack of) in the beginning but it turned out great. Only thing I will change next time is use less cinnamon because I am sensitive to it. Otherwise, a great dish for a cool Autumn Sunday evening!

Nov 20, 2012

This was delicious! I loaded up on tons of extra fresh ginger and simmered it on "low" all day (8 hours). This caused some of the pumpkin to break down and the ginger flavor to be strong but not spicy. I served this for guests and it was a smashing success. I will definitely make this again!!

Nov 07, 2012

This was very good. I did it in the slow cooker and served it over couscous and it was hearty, healthy and delicious.

Oct 14, 2012

I made this recipe as stated, and it was delicious. I used home canned tomatoes, not drained. The only thing I'd change is cut the pumpkin in smaller cubes. Cutting and peeling the pumpkin was a drag, but worth it. Also, it's been mentioned people used leftover Halloween pumpkins. Really, sugar pie pumpkins is what you'd want to cook with for best results. In a pinch, cubed butternut squash would be a good alternative.

Nov 04, 2012

This recipe was AWESOME! The only exception I made was instead of using pumpkin, I used sweet potatoes. Otherwise I followed the recipe to a T and it was so declicious. My whole family loved it! A very fall kind of recipe!


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  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 28.4 g
  • 57%
  • Sodium
  • 696 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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