Reviewed: 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!

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Reviewer:

Shanel

Reviewed: 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!

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5 users found this review helpful

Reviewer:

prizztina

Reviewed: Nov. 6, 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!

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12 users found this review helpful