Slow Cooker Chicken Pumpkin Curry

Prep Time:

20 Minutes

Cook Time:

40 Minutes - 8 hours

Serves:

4-6 Servings

Type of Dish:

Main Dish

About the Recipe

Simple and Delicious Crockpot/Insta-Pot Meal for the whole family!

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

  • 1 1/2 pounds boneless skinless chicken breast

  • 1 teaspoon kosher salt

  • 1 red bell pepper, sliced

  • 4 cups loosely packed baby spinach


For Serving:

  • Cooked rice

  • Lime wedges

  • Minced fresh cilantro

  • Toasted cashews

  • 1 tablespoon fresh lime juice (from 1 lime)

Preparation

Slow Cooker Method

  1. 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.

  2. Using tongs or a slotted spoon, transfer the chicken to a cutting board. Use two forks to shred the chicken into bite-sized pieces.

  3. 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.)

  4. 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.

  5. Stir in the spinach and lime juice. Serve over cooked rice with extra lime, cilantro, and cashews to garnish.


Instant Pot Method

  1. In the Instant Pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging completely. Lock the lid in place, being sure to close the vent valve. Cook on manual high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.

  2. Using tongs or a slotted spoon, transfer the chicken to a cutting board . Use two forks to shred the chicken into bite-sized pieces.

  3. Season the remaining liquid in the slow cooker with the salt. Using an immersion blender, blend the pumpkin until completely smooth. (Skip this step if you used pumpkin puree.)

  4. Return the chicken to the Instant Pot and add the bell peppers.Set the Instant Pot to sauté mode and cook, stirring often, until the bell peppers are tender, 5 to 7 minutes.

  5. Stir in the spinach and lime juice. Serve over cooked rice with extra lime, cilantro, and cashews to garnish.