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22Nov, 17
Eat Clean Crockpot Butternut Squash Chicken Curry
Clean Food Love

Crockpot Butternut Squash Chicken Curry Recipe????Clapping emoji???? Crockpot Butternut Squash Chicken Curry #FoodPrepWinTrophy emoji 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.Crockpot Butternut Squash Chicken Curry IngredientsMakes 4 servings

  • 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

Crockpot Butternut Squash Chicken Curry SeasoningsInstructions:

  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.

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