Slow Cooker + Instant Pot Butternut Squash Chicken Curry

Name: Slow Cooker + Instant Pot Butternut Squash Chicken Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 15 ounce canned butternut squash puree (or pumpkin puree (about 1½ cups)); 1 ½ pounds chicken breasts; 1 large sweet potato (cut into bite sized pieces); 13.5 ounces canned full-fat coconut milk (chilled (this makes the cream rise to the top)); 3 cloves garlic (minced); the juice of 1 lime; 2 Tablespoons low-sodium soy sauce (or coconut aminos for gluten free); 1 Tablespoon curry powder; 1 teaspoon ground ginger; 1 teaspoon kosher salt (or to taste); ½ cup low sodium chicken broth; cilantro to garnish (optional)

Instructions

Prep:15minCook:20min

This Butternut Squash Chicken Curry checks all the boxes for a hearty, wholesome weeknight dinner. Made in the slow cooker or Instant Pot, it’s the kind of set-it-and-forget-it meal that tastes like you spent hours in the kitchen (but didn’t). Serve it over jasmine rice, cauliflower rice, or enjoy it straight from the bowl...it’s warm, comforting, and guaranteed to become a cold-weather favorite.

Updated at: Sat, 27 Sep 2025 17:32:59 GMT