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Crockpot Butternut Squash Chicken Curry Recipe

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.