Chicken and Pumpkin Goulash (stew)

Bubbe 2

"I needed to use up some chicken and we had been given a lot of pumpkins ... so 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 grand children. 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."


4.5-5.5 h 6 servings yields 5-6 quarts
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Set crock pot to high. Add both cans of tomatoes and sugar and mix well. (The time from this point until all the ingredients are added is not part of the cooking time. This just preheats the crock pot while you are preparing the rest.)
  2. Peel and dice pumpkin and onions.
  3. Mix all seasoning and set aside.
  4. Rinse chickpeas. Cut chicken.
  5. In a non-stick pan, add oil and onions. Stir to coat onions and then turn on heat to medium high. Cook until just beginning to lightly caramelize.
  6. Add seasoning and cook, while stirring, until fragrant.
  7. Add chicken and cook until no longer pink on the outside (don't worry abut the inside). Add chickpeas and continue cooking until warmed through. Add contents of pan to crock pot.
  8. Add pumpkin to non-stick pan and cook until warmed through. Some of the pumpkin may brown slightly and that's fine. It will only make it sweeter. Add to crock pot.
  9. Cook on high for 1 hour and then on low for 3-4 hours until the pumpkin is the desired softness.
  10. Add additional salt/pepper/cumin/coriander if you prefer stronger flavoring. If you like quite spicy, try substituting chili for the cumin. Optionally, if using fresh herbs, add to the crock pot during the low temperature stage.
  11. If you feel it is too soupy, add the corn starch/water mixture to the goulash, mixing well, and let cook until thickened, about 30 minutes.
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