Slow Cooker Butternut Squash Chicken Curry

Hope everyone had a great weekend!  We finally made it up to the mountain yesterday to do some skiing.  It’s been 2 years since either of us have been skiing (which considering I used to ski 4-6 days a week is a LONG time!)  Our excuse? Last year we had like ZERO snow and the year before we were busy planning our wedding.  Bad excuses huh?  Either way, it only took us a run to get our feet back under us and get into the rhythm again and we had a great day.  We’ve decided we’re going to make a concerted effort this year to spend our money on experiences and actually doing things rather than just buying stuff.  The excitement of buying objects wears off pretty quick, but the memories of a great trip or fun weekend? Now that lasts!

Ok, now let’s move on to this curry.  I have to put a disclaimer on this one, it is SPICY! Holy moly is it spicy, but it’s really good. So if you like spicy foods then get on this.  If you don’t like spicy food, you could substitute the curry paste with yellow curry paste or something that has a little less heat.

It was a great Sunday dinner.  I just threw some chicken breast, butternut squash & the curry ingredients in the slow cooker and set it to cook on low for 8 hours.

I used Trader Joes Light Coconut Milk and this little can of red curry paste that my brother picked up for me in Chinatown (probably why it was so freakin spicy).  If you are using a brand you got in the grocery store, it might not be as spicy, just give it a quick little taste before you use it so you know what you’re dealing with, they can be so different.

Hehe, like my zucchini buddies?  They just wouldn’t lay right, they were annoying the crap out of me! So I made them kiss and called it a day.

I decided to add the vegetables at the end because I didn’t want them to get all mushy in the slow cooker so I sautéed up some zucchini and onions and mixed in at the end.  I also decided to mix in some barley instead of serving it with white rice (as you usually would with curry).  You can serve it with whatever you please, rice, barley, farro, quinoa…the possibilities are endless!

I decided to blend the butternut squash and curry sauce together to make a the sauce a little thicker.  It turned out great, but if you don’t want to go through this extra step, you could go ahead and just keep it as is.

This made a ton of curry so it’s great for a big crowd and it’s even better the next day! OH – and if you’re a vegetarian, you could totally take out the chicken and it would be just as good!

Enjoy!

Want to see how spicy it is??  Oto drooled all during dinner and then licked our spicy bowls.  He couldn’t stop licking his lips when he was done.

Slow Cooker Chicken Butternut Squash Curry

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Prep time	5 minutes
Cook time	8 hours
Total time	8 hours, 5 minutes
Allergy	Shellfish
Meal type	Main Dish
Misc	Serve Hot

Ingredients

• 1-1.5lb chicken breast
• 1lb butternut squash (peeled & chopped)
• 1 can light coconut milk (14 oz)
• 3 tablespoons red curry paste
• 1 tablespoon garlic (minced)
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 teaspoon lime juice
• sprinkle cinnamon

Directions

1.	Place chicken breasts in the slow cooker and top with cubed butternut squash.
2.	Mix the remaining ingredients together in a bowl. Pour over the chicken and squash and set the slow cooker to cook on low for 8 hours or high for 3-4 hours.
3.	Serve with your favorite grain and sauteed vegetables.
4.	(optional) You may blend the butternut squash and curry sauce together to create a thicker sauce.