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This Crockpot Butternut Squash Chicken Curry is a Food Prep Miracle!

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Crockpot Butternut Squash Chicken Curry Recipe

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.Crockpot Butternut Squash Chicken Curry IngredientsMakes 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

Crockpot Butternut Squash Chicken Curry Seasonings

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

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