Slow Cooker Chicken Sweet Potato Curry with Butternut Squash in Coconut Curry Sauce Recipe
Introduction
This Slow Cooker Chicken Sweet Potato Curry is a comforting and creamy dish featuring tender chicken, sweet potatoes, and butternut squash simmered in a fragrant coconut curry sauce. It’s an easy, veggie-packed dinner that pairs perfectly with rice and is ideal for busy weeknights.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 large sweet potato, cut into bite-sized pieces
- 1½ cups cooked and mashed butternut squash or 15-ounce can pumpkin puree
- 3 cloves garlic, minced
- 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
- 13.5 ounces canned full-fat coconut milk, chilled
- Juice of 1 lime
- Cilantro to garnish (optional)
Instructions
- Step 1: Combine chicken, squash puree, garlic, sweet potatoes, soy sauce or coconut aminos, curry powder, ginger, salt, and chicken broth in your slow cooker. Stir to combine.
- Step 2: Open the chilled coconut milk and scoop out the thick cream that has risen to the top. Set the cream aside in the refrigerator. Pour the remaining coconut water into the slow cooker and stir well.
- Step 3: Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the chicken is cooked through and tender. Ensure the internal temperature of the chicken reaches 165℉.
- Step 4: Remove the chicken from the slow cooker and cut into 1-inch pieces or shred with two forks. Return the chicken to the slow cooker.
- Step 5: Stir in the reserved coconut cream and lime juice. For a thicker sauce, switch the slow cooker to HIGH and cook uncovered for 15-30 minutes.
- Step 6: Serve warm over cooked rice or on its own. Garnish with cilantro if desired.
Tips & Variations
- You can substitute canned pumpkin for the butternut squash for a slightly different flavor and texture.
- For a gluten-free option, use coconut aminos instead of soy sauce.
- If you prefer a spicier curry, add a pinch of cayenne pepper or chopped fresh chili.
- Serve the curry with cauliflower rice for a low-carb alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs can be used and will add extra moisture and flavor. Adjust cooking times if necessary, ensuring the chicken reaches an internal temperature of 165℉.
Can I make this curry in an Instant Pot?
Absolutely! Combine all ingredients except the coconut cream and lime juice in the Instant Pot. Cook on high pressure for 15 minutes, then quick release. Remove the chicken, shred or cut it, return it to the pot, and stir in the coconut cream and lime juice. Use the sauté function for about 5 minutes to thicken the sauce before serving.
PrintSlow Cooker Chicken Sweet Potato Curry with Butternut Squash in Coconut Curry Sauce Recipe
This Slow Cooker Chicken Sweet Potato Curry features tender chicken breast, hearty sweet potatoes, and creamy butternut squash cooked in a rich coconut curry sauce. Made easily in a slow cooker or Instant Pot, this flavorful and veggie-loaded dinner offers a perfect balance of warm spices and natural sweetness. Serve it over jasmine rice or cauliflower rice for a comforting, family-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours on HIGH or 6 to 7 hours on LOW (slow cooker)
- Total Time: 3 hours 15 minutes to 7 hours 15 minutes depending on slow cooker setting
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 large sweet potato, cut into bite-sized pieces
- 1½ cups cooked and mashed butternut squash, or 15 ounce can pumpkin puree
- 3 cloves garlic, minced
- 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
- 13.5 ounces canned full-fat coconut milk, chilled
- Juice of 1 lime
- Cilantro to garnish (optional)
Instructions
- Combine Ingredients: In your slow cooker, add the chicken breasts, mashed butternut squash or pumpkin puree, minced garlic, cut sweet potatoes, soy sauce or coconut aminos, curry powder, ground ginger, kosher salt, and chicken broth. Stir everything gently to combine all ingredients evenly.
- Prepare Coconut Milk: Open the chilled can of coconut milk and scoop out the thick cream that rises to the top. Set this coconut cream aside in the refrigerator for later use. Pour the remaining coconut water into the slow cooker mixture and stir again to combine.
- Slow Cook: Cover the slow cooker and cook on HIGH for 3-4 hours or on LOW for 6-7 hours, or until the chicken is cooked through and tender. The chicken should reach an internal temperature of 165℉. Cooking time may vary depending on your slow cooker model.
- Slice or Shred Chicken: Once cooked, remove the chicken from the slow cooker and cut it into 1-inch pieces or shred it using two forks. Return the chicken to the slow cooker and stir to mix.
- Add Coconut Cream and Lime Juice: Stir the reserved coconut cream into the curry along with the juice of one lime. This will enrich the sauce and brighten the flavors.
- Optional Sauce Thickening: If you prefer a thicker sauce, turn the slow cooker to HIGH and cook uncovered for an additional 15-30 minutes, stirring occasionally, until the sauce reaches your desired consistency.
- Serve: Serve the chicken curry warm over cooked jasmine rice or cauliflower rice. Garnish with fresh cilantro if desired.
Notes
- Every slow cooker heats differently; be sure to check the chicken’s internal temperature to ensure it is fully cooked.
- For gluten-free option, substitute soy sauce with coconut aminos.
- You can use canned pumpkin if butternut squash is unavailable.
- Chilling the coconut milk beforehand makes it easier to separate the cream for a richer sauce.
- Leftovers taste great and reheat well, perfect for meal prep.
- For a quicker version, use the Instant Pot method with 15 minutes on high pressure plus pressure release time.
Keywords: slow cooker chicken curry, sweet potato curry, butternut squash curry, chicken curry recipe, coconut curry, easy slow cooker dinner, gluten free curry, cozy dinner ideas
