With the chilly fall weather upon us the slow-cooker has been making its way back onto the counter quite frequently. For my birthday I received a brand new Crock-pot that is
literally like the Cadillac of slow-cookers. Thank you, 9am ladies! I had a bunch of ingredients that I needed to use, so I thought I would just throw them all in to make a spicy-chicken-butternut-curry type dish. As I type this blog post I am eating a bowl and it is hitting the spot for sure. The texture is awesome. It’s almost like a creamy chicken stew with some heat, but it’s still very sweet from the coconut milk, carrots, and butternut. Sometimes experiments are the best meals. Enjoy!
Family-size package of boneless chicken thighs, ~10 thighs
1 butternut squash (I am lazy and buy the halves that are already peeled)
1 can full-fat coconut milk
Salt & Pepper
Optional Spices to add some HEAT:
Red pepper flakes
- Process chicken thighs, trimming off excess fat. I take the big hunks off. Place in slow cooker.
- Pour coconut milk over chicken.
- Add spices: 1 tsp each of salt, garlic powder, onion powder. Black pepper to taste. Dash of ground ginger.
- If you want spicy…sprinkle of red pepper flakes and cayenne pepper.
- Add the juice of one lime.
- Add about 1/4 cup chopped cilantro or whole leaves. They wilt down well.
- Chop butternut into uniform sized pieces and toss in the pot.
- Peel and slice carrots and add those.
- Turn your slow-cooker on high for about 4 hours, or on low for 6+ hours. Mix everything up a couple of times throughout if able. Chicken should shred and some of the butternut should melt into the coconut milk to form a creamy broth.