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Slow Cooker Chicken Vegetable Curry with Butternut Squash
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 4 cups butternut squash, peeled and cubed
  • 1 large onion, chopped
  • 2 red bell peppers, sliced
  • 3 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 can (13.5 oz) light coconut milk
  • 1 cup low-sodium chicken broth
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Place the chicken, butternut squash, onion, bell peppers, carrots, and garlic in the slow cooker.
  • Sprinkle the curry powder and turmeric over the ingredients.
  • Pour in the light coconut milk and chicken broth. Stir everything to combine.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is cooked through and the vegetables are tender.
  • Stir in the spinach during the last 10 minutes of cooking so it wilts but stays bright.
  • Season with salt and black pepper. Serve with fresh cilantro and lime wedges.

Notes

Stir the spinach in at the end to prevent it from overcooking and turning dark. The butternut squash breaks down just enough to give the sauce body without needing thickeners. Leftovers reheat well and the flavors deepen after a night in the fridge. If the sauce seems too thick the next day, add a splash of broth when warming.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board