Crock Pot Mondays – Chicken and Squash Curry

Ingredients

1 1/2 pounds butternut squash, diced
1 1/2 pounds boneless, skinless chicken breast
2 cups coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon coconut aminos or soy sauce
1 tablespoon brown sugar
1 teaspoon kosher salt
1 red bell pepper, diced
4 cups loosely packed baby spinach
1 tablespoon fresh lime juice

For serving

Cooked brown rice
Green onion, chopped
Cilantro, chopped
Thai basil, chopped
Mint, chopped

Directions

1. In a large slow cooker add butternut squash and chicken breast. Top with coconut milk, red curry paste, fish sauce, coconut aminos, brown sugar, and salt, making sure to thoroughly coat the butternut squash and chicken breast.
2. Cover and cook on high for four hours or low for 8 hours, checking that the squash if fork-tender and the chicken is cooked through.
3. Remove the chicken and transfer it to a cutting board or bowl. Use two forks to shred the chicken.
4. Return the chicken to the slow cooker.
5. Add bell peppers to the mixture and cook for another 30 minutes, until bell peppers are soft.
6. Stir in the spinach and lime juice. Serve over cooked rice and garnish with green onion, cilantro, Thai basil, and mint, if desired. Enjoy!