This savory fall stew is filled with tender cubes of pumpkin, shredded chicken, and nutty wild rice in a creamy sauce. When choosing a pumpkin, look for a sugar or cheese pumpkin. Field pumpkins, which are larger in size, have watery, stringy flesh and are best used for decoration. Or substitute a butternut squash.

Adam Hickman


Credit: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary test

30 mins
3 hrs 30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high. Add chicken, and cook until well browned, about 5 minutes. Turn chicken over, and cook 2 minutes.

  • Transfer chicken to a 5- to 6-quart slow cooker. Add celery, onion, and garlic to skillet. Cook, stirring often, until starting to soften, about 4 minutes. Add flour to skillet, and cook, stirring constantly, 1 minute. Add broth; bring to a boil, and cook, stirring constantly, until thickened, about 1 minute. 

  • Transfer mixture to slow cooker. Add pumpkin, rice, and salt. Cover and cook on LOW until rice, chicken, and vegetables are tender, about 3 hours. 

  • Stir in half-and-half, parsley, tarragon, and thyme leaves.