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Ridiculously Easy Crockpot Chicken Curry

Good morning from a very snowy DC! Let’s warm up with talk of something really delicious and ridiculously easy I made earlier this week: a Crockpot Chicken Curry of sorts!

easy crockpot chicken

I’ve been loving our crockpot lately and had some butternut squash and chicken breast on hand to use up; a quick look in the pantry and I found some coconut milk, too. Perfect – I’d made some sort of curry type dish. I did a quick search for recipes using those ingredients, but to my dismay everything I found that claimed to be “quick and easy” involved multiple steps, sautéing things in pans, blending things , etc. What the heck? As far as I’m concerned, all crockpot recipes should say: “assemble ingredients, toss in crockpot, set temperature/time, go do other stuff.” Am I right?!

So I decided to take matters into my own hands.

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Into the crockpot, I threw (this makes enough for 4ish servings):

  • 1 can coconut milk
  • 1 can chickpeas (drained/rinsed)
  • 1 cup chicken broth (low sodium)
  • 2 Tablespoons chili garlic sauce 
  • 1 package fresh pre-cut butternut squash (no shame – I hate cutting butternut squash – if you are using fresh, it was equivalent of ~ 1 lb. whole squash, peeled/diced. Sweet potato would also be awesome in this dish!)
  • 4 raw chicken breasts

I stirred it all up, set it to “high” for 4.5 hours (anything from 4 to 6 hours should be fine), hoped for the best, and went about my workday. 

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By the time 8 p.m. rolled around and Matt and I were both home and finished with work for the day, it was ready! I decided to serve the dish atop some brown rice (90 second microwave plain brown rice, obvi) and spinach, to amp up the nutrients. A tip: to wilt spinach, place a huge handful on a plate and pop in the microwave for 1 minute on high. Voila! I love having baby spinach that’s been microwave-wilted as the base to meals. Such an easy way to add some green power!

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On top went 1 chicken breast each, plus some of the tasty sauce and butternut squash and chickpeas. I added a little cracked pepper to taste, too.

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I’m happy to say that Matt and I both LOVED this dish! It was so flavorful. I will absolutely make this again – and I’ve been loving the leftovers this week for lunch, too. Give it a shot yourself!

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Matt enjoyed his with a little extra hot sauce (Sriracha). Yum, yum!

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And now, back to work while we watch the snow fall. Matt is working from home with me today since the roads are too bad to go anywhere – I think we’re going to head out for a walking break in a bit to check it out in person!

Have a wonderful day, my friends!

What’s your favorite truly easy crockpot recipe? Links welcome!

Comments

  1. 1

    That looks AMAZING! I will definitely be trying this. I love the crockpot!

  2. 2
    Laura Podrasky says:

    This looks awesome. I will be trying it for sure. I saw your guest post on Kath Eats and will now be following you as well. Can’t wait to explore your site, it looks awesome!

  3. 4

    That looks so good but the chick peas scare me because I’m allergic to them- the only Arab girl allergic to hummus! lol I love crock pot ideas though, I know they help a lot of busy families out there make warm and healthy meals daily and I love that :)

  4. 6

    Do you find that the chicken breast gets dry in the crock pot? I have a bunch in the freezer and look for crock pot recipes but they usually say to use thighs so that it doesn’t get dry.

  5. 8

    I love using my crockpot! However, I leave at 6:30am and my fiance doesnt get home until 4:30pm. I have no problems cooking beef, pork, or chicken thighs but chicken breasts just always burn on me. 10 hours is just too long for them even at low. I’ve even tried saucier recipes but I just don’t have good luck. I just bought an outlet timer off of amazon so hopefully it will solve that problem. I noticed you said “set at high and hoped for the best” so maybe an outlet timer could help relieve some of your worries too and they’re less than $10! Keep the crockpot recipes coming please :)

  6. 9

    I use my crock pot once or twice a week. I’ve found that while some “dump it all in” recipes turn out great, others miss the mark on the flavor scale. If you’ve ever ended up with a bland, watery sauce, you know what I mean. Investing a little time up front is all you need—for instance, microwaving aromatics (onions, garlic, etc.) with herbs or spices can add a lot of flavor to a crock pot dish. Don’t be turned off by prep time–your efforts will be rewarded in the end(most of the time). :)

    • 10

      I’d never though to microwave aromatics! Would love a brief how to?

      • 11

        If you’re doing a Mexican-themed meal, you might mix the following in a bowl and microwave about 5 minutes, stirring occasionally until veggies are softened: 1 chopped onion, 1 minced jalapeno, 3 minced garlic cloves, 1-2 T. vegetable oil—along with whatever amounts of chili powder, cumin, and coriander you might like. Transfer to your slow cooker and add in the liquids you’re using (eg., tomato sauce, broth, etc.).

  7. 13

    That looks great, I’ll have to give it a try. I agree, crockpot recipes really should be “set it and forget it”. Sometimes I barely even want to chop an onion to throw in.

    Despite the deep snow, the temperature really isn’t too bad. I went out for a walk this morning and even saw people out running. I’m sure loving the day off work to catch up on stuff around the house.

  8. 14

    yet another reason to get myself a crockpot.

  9. 15
    Roadrunner says:

    Yup! Looking for our crockpot!

  10. 16

    totally making this in the crockpot tomorrow! =) YUM!

  11. 17

    Agreed! I hate when crockpot recipes involve prep work, set it and forget it right?

  12. 18

    Is this very spicy?

  13. 20

    I think you forgot to list the curry powder in your ingredients! I don’t see it there

    I saw your post today on KERF- I wish you’d do posts like that on here! It was a real treat, but made me sad since you never write posts like that on this blog

    • 21

      I didn’t use curry powder! I just called it a curry because of the coconut milk + chili garlic sauce – and it tasted curry-ish. :)

      I’m so glad you enjoyed my post on Kath’s blog! I have been wanting to do more posts like that over here as well, and plan on it! Just need to find the time between my 100 jobs at this point. ;) I’ve actually been working on one about coconut oil with one of my interns… I also want to do a post about which oils to use when. What other topics would you like to see me share more insight on? Thanks for reading!

      • 22

        I’d love both of the oil posts! I get confused about which oils to use when, and I study nutrition! I’d love a research posts that focus on the research on dairy products and soy products to start- thanks!

  14. 23

    Oh my goodness, I seriously love the crockpot soooo much! It’s such a great tool to make healthy eating EASY. This looks delicious, and I’d definitely top it with sriracha since uhhhh I put that stuff on everything–except my breakfast. ;)
    My favorite easy crockpot recipe is my Kauai BBQ Pulled Chicken, which was inspired by our honeymoon in Kauai in 2012. I use a lot of spices to flavor my food so that I don’t have to add too much other stuff–makes the food flavorful but healthier!
    http://www.fitforthesoul.com/2012/04/kauais-pulled-chicken-quesadilla/

  15. 25

    Love simple recipes like this! Thanks for sharing!

  16. 26

    I feel the same way about the crockpot, you should never have to use a pan before you use the crockpot. Your recipes looks delicious, I’ll definitely be trying it out. Thanks so much!

  17. 27

    Made this yesterday but used chicken thighs. It is amazing! Served over the brown rice and spinach!!! So delicious! Thanks for the great recipe!!

  18. 29

    I loved this recipe, Anne. I had all of the ingredients already and I thought, why not? and made it that night for my husband and I. He thought it was spectacular! So easy, too. Thanks. Your creativity is really showing!

  19. 31

    i’ve been searching for a delicious & easy curry recipe and this looks like a winner. :) do you think i could use unsweetened cashew milk instead of coconut milk (it’s what i have on hand at the moment)?

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