Slow Cooker + Instant Pot Butternut Squash Chicken Curry

Name: Slow Cooker + Instant Pot Butternut Squash Chicken Curry
Prep time: 7 min
Cook time: 21 min
Total time: 28 min
Cuisine: American
Ingredients: 15 ounce canned butternut squash puree ((about 1 1/2 cups)); 1 ½ pounds chicken breast, raw (cut into bite-sized cubes); 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 coconut aminos ((sub soy sauce if gf, Paleo or Whole30 not needed)); 1 Tablespoon curry powder; 1 teaspoon ground ginger; 1 teaspoon sea salt (or to taste); ½ cup low sodium chicken broth; cilantro to garnish (optional)

Instructions

Prep:7minCook:21min

Super fast to make, veggie-loaded and full of warm flavors, Slow Cooker/Instant Pot Butternut Squash Chicken Curry is the perfect dinner any night of the week! Heavenly over cauliflower rice, jasmine rice or completely on its own, this dinner will dazzle your tastebud while saving you time in the kitchen.

Updated at: Sat, 29 Mar 2025 00:11:47 GMT