Slow Cooker Curried Chicken and Butternut Squash

When summer comes to an end, you’ll see more and more winter squash, which are perfect for slow cooker recipes. This slow cooker chicken recipe is full of creamy flavor and the perfect start to crock-pot season. If you liked our Slow Cooker Curried Chicken and Butternut Squash recipe, try our Slow Cooker Maple Bacon Chicken Legs next time! Looking for even more delicious Paleo recipes? Look no further and visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

Slow Cooker Curried Chicken and Butternut Squash
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Slow Cooker Curried Chicken and Butternut Squash

Servings 4

Total Time: 8 hours

Cook Time: 8 hours

Nutrition Information

calories 500

carbohydrate 12.1g

protein 51.9g

fat 27.5g

saturated fat 16.2g

cholesterol 151g

sodium 170g

potassium 874g

fiber 3.6g

sugar 4.3g


  • 1 medium butternut squash peeled, seeded and diced
  • 11/2 pound(s) chicken breasts, boneless, skinless cubed
  • 2 tablespoon(s) curry powder
  • 1 teaspoon(s) ginger, fresh grated
  • 1 medium garlic clove(s) minced
  • 3 tablespoon(s) tomato paste
  • 1 can(s) coconut milk, full fat (403 mL)
  • 1 medium lime(s), juiced
  • 2 tablespoon(s) cilantro, fresh for garnish
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste


  1. Put all of the ingredients in a slow cooker pot. Stir to make sure all ingredients are coated, and add water if necessary to make sure everything is covered.
  2. Cover, cook on low for 6-8 hours. Before serving, stir in the lime juice, and season with salt and pepper to taste. Top with the cilantro before serving.


  1. I hate curry…I gotten sick on Indian food one too many times and I can’t do it. Can you think of a good alternative or combo of spices to give this a different flavor profile as I like everything else about this recipe. There are so many things I skip over in cook books b/c of this.

    1. Hi Katie,

      Perhaps giving this dish a Mexican flavor would work? Try a couple of tablespoons of taco seasoning such as Trader Joe’s taco seasoning or a any other spice blend that you like.

      Alternatively, if you know which particular spice in curry bothers you, you can make your own curry blend and leave that ingredient out. For instance, curry usually contains turmeric, cumin, coriander and cayenne. Sometimes it also contains ginger, cardamom and coriander. If let’s say, cumin is the offensive flavor, just leave it out of your homemade curry powder.

      I hope this helps.


    1. Alex – It should be done in about the same time frame as you are cooking it all in one slow-cooker. Please let us know how it goes.

    1. Hi Sara,

      To ensure the squash does not get mushy, use large pieces and cook the meal for as short a time as possible. You may try adding the squash later in the cooking process as well.


  2. Made this recipe this evening, served over brown rice. Well-received by the family as a great rainy-evening autumn comfort dish, with several comments (below). Starting with 3 1/4 lbs of chicken breasts, I doubled up on all measurements, used unsalted chicken broth rather than water, and due to schedule constraints, went for a 4-hour cook cycle:

    1. the flavoring, while good, can be “amped up” a bit. Next time, will increase the curry and ginger proportions.

    2. would like a thicker resultant sauce. Thinking through alternatives (any recommendations?): adding dried lentils or peas (or lentil/pea flour); rather than adding straight broth, perhaps a roux or just added cornstarch to thicken things up a bit; using an immersion blender to puree some of the squash. Had enough liquid to start, don’t think it was too much. Would pushing the cook cycle to 4 hours rather than 6-8 result in a thinner sauce by some of the squash not rendering down into the liquid (not being too familiar with cooking with coconut milk, I was afraid it was going to curdle at high heat, and this didn’t happen)?

    3. More and varied veggies for some color contrast and body. I did serve fresh green beans on the side. Comments by the family include adding onions, peas, a leafy green or other veg.

    On the whole, though, this is a good dish, and we’ll have a whole autumn/winter to experiment with it.


  3. Thanks for the recipe! I had chicken, squash, a crockpot and Google search – this easy recipe fit the bill perfectly. Had to leave it all day while I went to work so the squash is mushy but it makes for a great sauce with the coconut milk, curry and ginger (doubled down on both) so no complaints with that.

    Serving it paleo while the rain is falling. Fabulous fall recipe. Thanks again.

  4. Do you put the lime, sea salt and pepper into the slow cooker, or do you just add it once everything else is cooked?

    1. I would add the salt and pepper while cooking, and add the lime just before serving after it is done cooking.

  5. I added cauliflower which was amazing but need to add more curry powder as it became a little bland with adding more ingredients.
    Great recipe. Thank you

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