Slow Cooker Chicken Pumpkin Curry
This is the perfect fall recipe, combining wholesome, pasture-raised chicken with the plentiful supply of fall pumpkin/ squash!
Prep Time: 15 Min * Cook Time: 4 hours * Serves: up to 6
Ingredients
1 can full-fat coconut milk, shaken
3 tbsp red curry paste
1 tbsp fish sauce
1 tbsp soy sauce or tamari
1 tbsp light brown sugar
1.5-2lbs pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) – equivalent to 2 (14oz) cans of pumpkin puree
1 large pkg Breakaway Farms Pasture-Raised Boneless Chicken Breasts (1.5lbs)
2 tsp sea salt
1 red bell pepper, sliced
4 cups loosely packed spinach
1 tbsp fresh lime juice (from 1 lime)
For Serving (suggestions):
Cooked Rice
Lime wedges
Minced fresh cilantro or parsley for garnish
Toasted cashews
Instructions
In the slow cooker pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging completely. Cover and cook until pumpkin is tender and chicken is cooked through, about 4 hours on high or 8 hours on low.
Using tongs or a slotted spoon, transfer the chicken to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Season the remaining liquid in the slow cooker with the salt. Using an immersion blender, or a blender, blend the pumpkin until completely smooth.
Return the chicken to the slow cooker and add the bell peppers. Cover and cook the curry until the bell peppers begin to soften, about 30 minutes on high.
Stir in the spinach and lime juice.
Serve over cooked rice with extra lime, cilantro or parsley, and cashews to garnish and enjoy!
Note: this recipe is also great when made ahead and reheated, allowing the many delicious flavors to meld overnight.
