Crockpot Butternut Squash Chicken Curry: A Delicious Family Favorite

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Crockpot Butternut Squash Chicken Curry

Imagine the tender, melt-in-your-mouth chicken and velvety butternut squash in the comfort of your own home, a true delight for the senses.

I remember the first time I made this Crockpot Butternut Squash Chicken Curry for my family on a gloomy Sunday afternoon, and it quickly became a staple in our household.

This Crockpot Butternut Squash Chicken Curry quickly became a cherished family favorite.

Why You’ll Love This Crockpot Butternut Squash Chicken Curry

  • The tender chicken and creamy butternut squash make for a delightful texture combination.
  • The aromatic spices and rich curry flavor will transport you to the streets of India.
  • This recipe cooks to perfection in just 6 hours.
  • The best part? This curry is incredibly foolproof and easy to make.
  • Perfect for a cozy night in or a special occasion, this Crockpot Butternut Squash Chicken Curry is sure to impress.

Ingredients You’ll Need

  • 1 large butternut squash
  • 1 can coconut milk
  • 1 lb boneless chicken breast
  • 2 medium onions
  • 3 cloves garlic
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • Salt and pepper to taste

The star of the show is undoubtedly the butternut squash, with its sweet and nutty flavor, paired perfectly with the tender chicken and creamy coconut milk.

Expert Tips for the Best Crockpot Butternut Squash Chicken Curry

  • Make sure to brown the onions and ginger for a depth of flavor.
  • Don’t overcook the chicken, or it will become dry and tough.
  • Add some heat with red pepper flakes for an extra kick.
  • Check for doneness by inserting a fork into the squash, it should be tender.
  • Make ahead and refrigerate or freeze for up to 3 days.

Variations and Substitutions

For a gluten-free option, swap the soy sauce with tamari. For a protein boost, substitute chicken with shrimp or beef.

How to Store and Reheat

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop.

Frequently Asked Questions

What is the best way to cook the butternut squash?

Roasting the squash in the oven brings out its natural sweetness and adds depth to the dish.

Can I make this recipe in a slow cooker?

Yes, simply cook on low for 6-8 hours or high for 3-4 hours.

How long can I store this curry in the fridge?

Up to 3 days.

So go ahead, give this Crockpot Butternut Squash Chicken Curry a try and experience the magic of this beloved family recipe for yourself. Your taste buds and loved ones will thank you!

✦ Recipe Card ✦

Chicken Curry

⏱️
PREP
20 mins
🔥
COOK
6 hrs
⏰
TOTAL
6 hrs 20 mins
👤
SERVES
6 servings
🔥 Calories 420 kcal💪 Protein 35g🌾 Carbs 25g🫙 Fat 20g
 

🧂 Ingredients

1 large butternut squash
1 can coconut milk
1 lb boneless chicken breast
2 medium onions
3 cloves garlic
1 tsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 can diced tomatoes
1 cup chicken broth
Salt and pepper to taste
 

👩‍🍳 Instructions

  1. 1Peel and chop the butternut squash into large chunks
  2. 2Add all ingredients to the crockpot
  3. 3Cook on low for 6 hours
  4. 4Shred the chicken and stir to combine
  5. 5Season with salt and pepper to taste
  6. 6Serve hot over rice or with naan bread
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