Slow Cooker Chicken Pumpkin Curry

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

1 (14-ounce) can full-fat coconut milk, shaken

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon soy sauce or tamari

1 tablespoon light brown sugar

1 ½-2 pounds sugar pie pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree

1 ½ pounds boneless skinless chicken breast

1 teaspoon kosher salt

1 red bell pepper, sliced

4 cups loosely packed baby spinach

1 tablespoon fresh lime juice (from 1 lime)

Cooked rice

Lime wedges

Minced fresh cilantro

Toasted cashews

Directions

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. (Skip this step if you used pumpkin puree.)

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, and cashews to garnish.

Notes

Very simple , doubled the liquid

Nutrition

• Calories: 308
• Total Fat: 14 g
• Saturated Fat: 10 g
• Cholesterol: 83 mg
• Sodium: 786 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 29 g