October is finally here which means Fall is (hopefully) in the air, life is getting busy, and everyone is getting ready to bust out their slow cookers for the cooler weather. I’m also sharing an AMAZING for Crockpot Chicken and Squash Coconut Curry with you today!
A few years ago a friend taught me how to make the best chicken and squash coconut curry…. but her recipe was on the stovetop, and took numerous pans, numerous steps, lots of boiling, then simmering, then thickening, then mixing, then boiling, etc. It was good, but a lot of work.
So one day I went out on a limb, and followed the ingredients in her recipe, but I just threw them all in the crockpot, and turned it on.
No steps, no pans, no simmering, boiling, browning, etc.
No steps, no pans, no simmering, boiling, browning, etc.
Miraculously it turned out REALLY good, just as good as hers, and WAY easier! My house also smelled AMAZING all day. So I’m happy to share with you the easy version of Crockpot Chicken and Squash Coconut Curry!
Crockpot Chicken and Squash Coconut Curry
- Prep Time: 15 mins
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 3 Full Entrees 1x
- Category: Entree
Scale
Ingredients
- 5 lbs. of chicken
- 4 cups cubed squash (Any type)
- 4 T. curry paste
- 4T. Curry powder
- 3 cans Coconut milk
- 4 T. Chopped Basil
- 2 T. Salt (half it if you don’t like much salt)
- 4 T. fish sauce
Instructions
- Put chicken in crockpot with all other ingredients
- Mix together as much as you can (your crockpot will be really full!).
- Turn on low for 7 hours stirring occasionally.
- Serve over rice.
Of course I’ve experimented with freezing this recipe and it works great. I actually think that something about freezing, thawing, and heating this meal makes it even better. It’s like the curry permeates everything even more in this phase. Tonight we had 4 large servings and also had enough for 2 freezer bags of 4 servings each!
My tip I wanted to share is that I’ve learned to freeze all freezer meals in the freezer bag in the same size pan so that after they are frozen you have stackable, square, meals, rather than lumps of food in zip locks.
I typically use a foil pan so that my dishes aren’t all in the freezer waiting to be cooked!
Hi Jess! Nice to meet you! I was just checking out everyone else’s Crocktober giveaway. I LOVE this! I am going to put this on my shopping list for dinner one night next week! I had coconut curry chicken on a recent trip to Seattle and it was DELICiOUS! It could only be better by adding squash!
Aw thanks for stopping by! It is such a good recipe. I also love ANY recipe that freezes well! I’ve never had it at a restaurant, it would be fun to try sometime to compare!
Hi Jess,
We are in Thailand (Jessica Johnson- her mom). I understand your parents have gone north in MN.
We are here for 2 years teaching at American Pacific International School. I loved the looks of this recipe and decided to subscribe to your blog. I hope all is well for you. Where do you live now?
I’m so glad you found me! That is such an exciting adventure you’re on! Thanks for subscribing! It is SUCH a good recipe. We are doing great, we’re in Western North Dakota.
Did I read wrong? It was so salty. Think it would have been better with half the salt
We like it with a lot of salt, and when served over rice I don’t add salt to the rice. I’m sorry that you thought it was too salty, I’ll add a note to the recipe!
have you tried to prepare the ingredients, freeze and then cook from frozen?
I’ve made it, and froze leftovers, which heated up quickly and tasted just as good!