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 151mg

sodium 170mg

potassium 874mg

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.