Crockpot Butternut Squash Chicken Curry

#FoodPrepWin  You know those meals that taste, and smell AMAZING…but don’t really look too pretty…lol…this is one of them!

Please, please try THIS! Your house will smell so #yum I doubled it, so that I would have a few meals for later in the week. Tastes even better the next day.Makes 4 servings

Ingredients

• 1.5 lbs. boneless skinless chicken breasts, cut into bite size pieces
• 1 medium yellow onion, diced
• 15 oz chickpeas, drained and rinsed
• 1 medium butternut squash, peeled, seeded, and diced/cubed
• 2 red bell peppers, diced
• 2 fresh garlic cloves, minced
• 15 oz coconut milk
• 15 oz organic tomato sauce
• 1 1/2 Tbsps curry powder
• 1 tsp sea salt, or to your taste
• 1/2 tsp ground black pepper
• a small bunch of fresh chopped cilantro, or parsley leaves
• 2 cups cooked brown rice

Instructions:

Add chicken, cubed squash pieces, chickpeas, onion, pepper bell, garlic, and seasonings into your crockpot.

Pour in the coconut milk and tomato sauce. Using a wooden spoon, gently stir ingredients together.

Cover + cook on Low for 7-8 hours or High for 4-5 hours.

Serve over rice and with plenty of fresh cilantro/parsley.

Enjoy!

❤Rachel

Crockpot Butternut Squash Chicken Curry Recipe

Category Dinner Food Prep

Ingredients

• 1.5 lbs. boneless skinless chicken breasts, cut into bite size pieces
• 1 medium yellow onion, diced
• 15 oz chickpeas, drained and rinsed
• 1 medium butternut squash, peeled, seeded, and diced/cubed
• 2 red bell peppers, diced
• 2 fresh garlic cloves, minced
• 15 oz coconut milk
• 15 oz organic tomato sauce
• 1 1/2 Tbsps curry powder
• 1 tsp sea salt, or to your taste
• 1/2 tsp ground black pepper
• a small bunch of fresh chopped cilantro, or parsley leaves
• 2 cups cooked brown rice

Instructions

1. Add chicken, cubed squash pieces, chickpeas, onion, pepper bell, garlic, and seasonings into your crockpot.
2. Pour in the coconut milk and tomato sauce. Using a wooden spoon, gently stir ingredients together.
3. Cover + cook on Low for 7-8 hours or High for 4-5 hours.
4. Serve over rice and with plenty of fresh cilantro/parsley.

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com

Leave a Comment Below:

Related Posts :

Hearty Beef Vegetable & Bean Soup

Shaved Brussels Sprouts Caesar Salad

Roasted Beets + Butternut Squash

Red & Green Deviled Eggs