Go Back
+ servings
Print Recipe
5 from 6 votes

Slow Cooker + Instant Pot Butternut Squash Chicken Curry

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.
Prep Time7 mins
Cook Time21 mins
Slow cooker7 mins
Total Time7 hrs
Course: Main Course
Cuisine: American
Keyword: chicken curry, dairy-free, hidden veggies, instant pot, slow cooker black beans
Servings: 4 servings
Calories: 458kcal

Equipment

  • Instant Pot
  • slow cooker

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)

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.

Nutrition

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