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. Dairy-free, gluten free, Paleo and Whole30 serving option!

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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.

If you have been following me for a while, you might have heard me mention my dear friend, Cheryl. Cheryl is the whole reason The Natural Nurturer exists. Truly.

Many moons ago, when both Cheryl and I were new moms, we were struggling to stay inspired and motivated in our healthy eating during the new season of life. Both a bit concerned that we might end up living off of boxed mac and cheese and frozen pizzas, we started sending pictures of our meals to one another to keep each other inspired in the kitchen.

It started with poorly lit pictures of weird smoothie creations in my kitchen. Then it evolved to me making up one-pot dinner dishes and making Ken wait to take bit until I had a chance to take a picture to send Cheryl. And pretty soon, I discovered that I was a bit obsessed with thinking up new recipes and sending the pictures (and the recipe) over to Cheryl to try. The more I cooked and sent her way, the more inspired I was to keep cooking and sharing.

Soon, I started sharing my creations on my personal Facebook page, hoping to share my easy recipes and healthy living hacks with my other tired-and-busy parent friends. What started as a simple way of keeping myself accountable had evolved into a mission to show people that real food in busy modern day life was still possible.

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.

“You should start a food blog for all your ideas!” Cheryl encouraged one day.

What? Me? A blogger? No way. I didn’t have any training in cooking, photography or even writing. I was just a busy mama trying to feed herself and her family healthfully and share the knowledge with others.

But Cheryl kept on encouraging. And soon Ken, my husband, joined in.

And then one day, after we were halfheartedly joking about what I would call my blog (I think Mom Munchies was a contender), Cheryl texted me.

“I did something,” she said.

“Okay…what?”

“I bought you a domain. I bought you thenaturalnurturer.com…..so now you have to do this. You are supposed to,” she wrote me.

Slow cooker curry on a bowl with rice and a lime.

I was stunned. Beyond excited and beyond terrified of embarking on this journey, yet it felt like something I was so called to do it at the same time.

So, a few days later, I hit publish on my first recipe and The Natural Nurturer went live.

I actually don’t remember what my first recipe was (and kind of don’t want to, as any food blogger will tell you that we are like wine and only get better with age), but that day was the day this incredible journey started. And it was all because of Cheryl.

Since that day some 4 years ago, Cheryl and I still occasionally send one another pictures of our dinner or a new recipe that we think the other should try.

“This chicken curry was amazing,” Cheryl texted me one day last week, with a snap shot of her dinner. Her plate of chicken, bokchoy and potatoes smothered in curry sauce looked heavenly. Rich and warm, yet nourishing and satisfying.

As weird as it might sound, Cheryl’s plate looked so good that it kind of haunted me and I thought about chicken curry for days after. Until I couldn’t take it anymore and decided to make my own.

As amazing as Cheryl’s creation had looked, I wanted to put my own twist on this classic Indian dish. I loved the spice of curry, but wanted to balance it a bit with the creamy sweetness of butternut squash (and I happened to have a can of it in my pantry) and add a mix of different flavors. I also wanted to make it in my Instant Pot, since it truly cuts dinner prep time down and is my current favorite kitchen gadget.

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.

And so this recipe was born. So easy, yet so incredibly flavorful. When I sent it to work with my husband to share with his coworkers (one group of unofficial taste testers that I lovingly force my new creations on), I was sent pictures of empty bowls and colorfully worded texts of approval….and requests for more.

So yeah, make this, TNNers. I’m obsessed…and so will you.

Suggested Adaptations

  1. Make it vegetarian. If Paleo or Whole30 isn’t your preferred eating style, feel free to sub the chicken in this recipe with cooked chickpeas! Also, use your favorite vegetable broth in this recipe!
  2. Kick up the heat! Make this recipe suit your personal taste and add more curry powder if you are looking for a spicier dish.

Other recipes you are going to love…

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5 from 9 votes

Slow Cooker + Instant Pot Butternut Squash Chicken Curry

Yield: 4 servings
Prep Time: 7 minutes
Cook Time: 21 minutes
Slow cooker: 7 minutes
Total Time: 7 hours
Cuisine: American
Course: Main Course
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.

Ingredients
 

  • 1 15 oz can butternut squash puree , (about 1 1/2 cups)
  • 1 1/2 pounds chicken, raw, cut into bite-sized cubes
  • 1 large sweet potato, cut into bite sized pieces
  • 1 13.5 oz can full-fat coconut milk, chilled (this makes the cream rise to the top)
  • 3 cloves garlic, minced
  • the juice of 1 lime
  • 2 tbsp coconut aminos, (sub soy sauce if gf, Paleo or Whole30 not needed)
  • 1 tbsp curry powder
  • 1 tsp ground ginger
  • 1 tsp sea salt, or to taste
  • 1/2 cup broth
  • cilantro to garnish (optional)

Equipment

  • Instant Pot
  • slow cooker

Instructions
 

For Instant Pot

  • Combine chicken, butternut squash puree, garlic, sweet potatoes, coconut aminos, curry powder, ginger, salt and broth to your Instant Pot. Stir to combine.
  • Open you coconut milk and scoop out the cream. Set the cream aside and add the coconut water to the mixture in the Instant Pot. Stir again to combine.
  • Cook on HIGH pressure for 6 minutes, quick releasing at the end. It will take your Instant Pot about 10 minutes to get up to pressure.
  • Once the pressure has been released, remove the lid.
  • Stir in the reserved coconut cream and lime juice.
  • Set Instant Pot to sauté and let the sauce simmer and thicken a bit. About 5 minutes.
  • Serve warm over cauliflower rice, regular rice or enjoy on its own. Garnish with cilantro is desired.

for slow cooker

  • Combine chicken, butternut squash puree, garlic, sweet potatoes, coconut aminos, curry powder, ginger, salt and broth to your slow cooker. Stir to combine.
  • Open you coconut milk and scoop out the cream. Set the cream aside and add the coconut water to the mixture in the slow cooker. Stir again to combine.
  • Cover and cook on LOW for 2-4 hours or until the chicken is done. Every slow cooker is different, so the length of time will depend on your slow cooker.
  • Once done cooking, remove lid and stir in the reserved coconut cream and lime juice
  • If you prefer your sauce to be thicker, switch to high and cook uncovered for about 15-30 minutes.
  • Serve warm over cauliflower rice, regular rice or enjoy on its own. Garnish with cilantro is desired.
Calories: 458kcal, Carbohydrates: 21g, Protein: 33g, Fat: 26g, Saturated Fat: 7g, Cholesterol: 128mg, Sodium: 1036mg, Potassium: 641mg, Fiber: 3g, Sugar: 4g, Vitamin A: 12400IU, Vitamin C: 5.4mg, Calcium: 56mg, Iron: 2.6mg