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Crockpot Chicken Curry

With Butternut Squash and Peas Please

Let’s cook it low and slow people! Because, guess what?? WE GOT TIME.


You all should know I have a lap full of Jerry right now. A cat full lap full. He’s snoring. Which he tends to do. He’s an old guy who doesn’t ask for much, so we’ll give him this.


So here I type with arms fully extended while my laptop sits on my knees.


Now while we’re all taking life day by day right now, let’s talk about that appliance that is always forgiving and prefers to take things low and slow. You guessed it. Mondays are for crockpots. Wait. It’s Monday, right? Yes? Huh. Who really knows anymore. It’s a new day.


In an attempt to use what was in my pantry and fridge, I made this curry on the fly and it came out really lovely. As long as you have a few tried and true curry spices and flavors, it’s easy to customize based on what you have on hand. That’s what is truly great about a crockpot meal. It’s very forgiving. Stick to basic flavor combinations, throw it all together, and let it do it’s thing.

This meal came together for me last Wednesday. Wednesday was the first official day I was not in the studio at work. We closed our doors Tuesday and wow was it a horrible day. To go from coaching, phones ringing, chaos, go go go, keep going, to absolute and utter silence. Stillness. Nothing. Quiet. And closed. That’s a shock on the system, I’ll tell ya. So what were we craving after a mentally draining day? Comfort food. So in a way, this crockpot recipe was a big ol’ hug to myself. Because that’s what I needed.


How do you cope when you feel unsettled? Now is as good a time as ever to figure it out. I know for me I don’t stop moving. If I stop then I have to think. If I think, the scaries come out. So I keep going. It’s what I know and it’s the number one thing I’ve been working to fix for a few years now. Do you cope by moving? Walking? Running? Screaming? Typing? Watching tv? Sleeping? Working working working because it’s all you know? We all deal differently. This recipe was part coping mechanism, part joy. My movement of choice? Chopping. So last Wednesday, we chopped.


We chopped a butternut squash to be exact. Bought a couple, because, stock piling. Quarantine. You get it. But I was adamant that this curry have squash. The nice orange color lends itself perfectly to it. I knew I had a jar of red curry paste in my fridge and I swear I had more of it left, but there was only a little bit left in the jar. But you know what? We made it work. Went a little heavier on the curry spices themselves and called it a day. The ingredients I had on hand to this recipe swirled around in my head whilst chopping up the squash, onions, garlic. Chop chop chop.

The real winner here is the coconut milk. That creamy finish makes all the difference. And then you know what I did last minute? I was standing there holding a bag of frozen peas because I have an obsession with peas. It’s weird. I eat so many peas. Anyway. I thought, oh hey. That’ll add a pop of brightness and color. So in the frozen peas went. Just boom, pop lock and dropped into the still warm curry hanging out in the crockpot. We’re living large people. No rules anymore.


Really, all you need to make a simple and delicious chicken curry is:


Curry powder

Curry paste (if you have it, but if you don’t you can get away without it)

Onions and garlic (always)

Ginger (if you have it)

Coconut milk

Bone broth (this is just a staple for me)


The things that add a little something special?

Butternut squash, sweet potatoes, any potatoes, carrots even, whatever you have

Coconut aminos

Cilantro and basil to finish and serve

Peas 🙂

Something spicy – chili paste, red pepper flakes

Served with steamy white rice

Topped with feta? Yeah we did that, too. Comfort. Hug. IT’S WHAT JERRY NEEDED.


I hope whatever your situation, you’re finding time to get in the kitchen and make yourself something warm and comforting. This curry is just that. Simple, delicious, and serves a crowd. Make it now. Freeze some of it for later. And give yourself a hug.


Crockpot Chicken Curry

A perfectly spiced, creamy and dreamy recipe that is perfect on it's own or over a bed of rice
Prep Time 15 mins
Cook Time 8 hrs
Course Main Course
Cuisine Indian
Servings 6
Calories 320 kcal


  • Crockpot


  • 1 lb boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1/2 onion chopped
  • 1-2 tbsp garlic about 2 or 3 big cloves, minced
  • 2 cups butternut squash diced
  • 1 tbsp fresh ginger grated or minced
  • 1-2 tbsp curry powder
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 1 pinch red pepper flakes
  • 1 tbsp Thai red curry paste
  • 2 tbsp coconut aminos
  • 2 cups bone broth
  • 1 14oz can coconut milk
  • 1 cup frozen peas to stir in at the end for color and sweetness!
  • 3 tbsp Fresh chopped cilantro and basil

To serve

  • More fresh herbs
  • White basmati rice
  • Crumbled feta!


  • Add chicken to crockpot
  • Chop up squash, onions, garlic and add to chicken
  • Grate in ginger and sprinkle over curry powder, salt, pepper, and red pepper flakes if using
  • In a bowl or measuring cup stir together the broth and Thai red curry paste if you’re using it. I find it’s easiest to whisk it together first before dumping it over the chicken
  • Cook on high for 4 hours or low for 8
  • During the last 30 minutes or so, pour in the coconut milk to make it nice and creamy dreamy
  • Add in peas and fresh herbs
  • To serve, pile on a big bowl of white rice and top with more herbs, feta, or eat on it’s own!


This curry isn’t super brothy or soupy. Which I prefer. It’s creamy and tender and perfect on its own or over rice. If you want it soupier, reheat on the stove top and splash in some more water or broth. Season to taste with a bit more salt or spice if needed!
Keyword Butternut squash, Chicken, Comfort food, Crockpot, Curry



  • Sounds delicious em! Definitely going to try!

    March 23, 2020

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