Crockpot Red Curry Chicken with Butternut Squash

I keep telling myself that I should really use my crockpot more often. A fully cooked, hot meal ready and waiting after a long chilly day? What’s not to like? Well, I’ve got a little problem. My days are very, very long. Like, usually 12 hours long from the time I leave for work until I get from the gym in the evening. And, I’m only cooking for two.

So what does this have to do with using my crockpot? Well, in case you haven’t experienced it for yourself, a crockpot can actually overcook if left too long. Heck, I even have a nifty timer on mine, which sets itself down to warm after the cooking time is up, but even that is too hot, leaving my food a burnt mess on the bottom of my crock. Yes, even when I use plenty of liquid. It’s terrible when I try to cook enough food just for the two of us – my slow cooker, at 5+ quarts, is just too big to handle food for two. With so much surface area exposed, I think there is just too much heat being generated. The only time I don’t have a problem is when my crockpot is full, like when I make a full batch of chili or a whole chicken. Other than that, it just hasn’t proven practical.

I was considering investing in a smaller crockpot, until I came across a tip that suggested using a smaller, covered casserole inside the crockpot to essentially make it smaller. Great! Except that I don’t have one that is the right size and oven-proof, just yet.

Anyway, I decided to go ahead and use my crockpot today, even without the small dish within a dish. Since we were home all day, doing work around the house, I knew I could at least keep an eye on and stick to the proper cooking time, without overdoing it. I made a spicy red curry dish with chicken and butternut squash – perfect for a fall evening. I served it with cauliflower-“rice”, and we both agreed, the flavors worked beautifully and the sauce was absolutely delicious. The six-hour-on-low cooking time was perfect; I’m sure that burning-on-the-bottom-of-the-crockpot happens in the other six hours I am usually not home. Hopefully, I will soon get my hands on the perfect sized, covered, oven-proof dish to use within my crockpot, for all-day-long cooking for two.

Crockpot Red Curry Chicken with Butternut Squash
Adapted from Williams Sonoma
Printable Recipe

1 cup diced onion (100gm)
1 red bell pepper, diced
1lb butternut squash, peeled and chopped (or substitute another winter squash)
2 boneless skinless chicken breasts, about 5oz each
1/2-1 tsp each cinnamon, ginger, and cumin (I didn’t really measure, but I love my seasonings!)
salt & pepper
2 tsp red curry paste
2 cloves of garlic
1 tbsp fish sauce
juice from 1/2 lime
1 cup coconut milk (I use light coconut milk, but since it tends to be a bit bland, I add 1/2 tsp coconut extract as well)
1 cup chicken broth
1 tbsp flour or cornstarch
fresh basil or cilantro, for garnish

Place the onions, peppers, and squash in the bottom of the crockpot.
Cut the chicken into small pieces and toss with the cinnamon, ginger, cumin, salt and pepper. As I said, I did not measure, but I am pretty liberal with my seasonings. I would say, use a little less cinnamon than ginger and cumin. Heat a nonstick skillet over medium heat, and saute the chicken for a few minutes on each side, until browned.
Place the chicken in the crockpot. Combine the curry paste, garlic, fish sauce, lime juice, coconut milk, extract, and broth in a blender and process until smooth. Pour over the chicken and vegetables.
Cover and cook on low for 6 hours. Stir flour into 2 tbsp of water until no lumps remain and gently stir into the liquid in the crockpot. (I actually prefer to thicken with cornstarch, but I was all out.) Increase heat to high and cook for another 20 minutes to thicken. Garnish with basil or cilantro.

Winter squash is one of the healthiest foods around, packed with nutrients and antioxidants. This dish is also fairly low in fat and calories, especially when served with cauli-rice! Winter squashes also have a beautiful characteristic orange color, which is why I am submitting this dish to the Heart of the Matter event, hosted this month by Lucullian Delights, featuring orange and yellow foods. At the end of the month, head on over to find what is sure to be a wonderful collection of healthy, colorful, and delicious food from bloggers all over.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 425.9
Total Fat: 9.1 g
Cholesterol: 82.2 mg
Sodium: 1,284.5 mg
Total Carbs: 48.6 g
Dietary Fiber: 9.4 g
Protein: 38.5 g
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44 Responses to “Crockpot Red Curry Chicken with Butternut Squash”

  1. 1

    Ilva — October 5, 2008 @ 7:17 am Reply

    Thanks a lot for your entry, what a delicious meal, not to talk about the beautiful colour!

  2. 2

    Cate — October 6, 2008 @ 1:44 am Reply

    I have been meaning to use my crockpot more…thanks for this recipe!

  3. 3

    Jaime — October 6, 2008 @ 1:55 am Reply

    wow that looks so delicious!

  4. 4

    Bellini Valli — October 6, 2008 @ 2:33 am Reply

    Your right Cara this has a lot of the same flavours as the coup:D Delish!!!

  5. 5

    Liz Stambaugh — October 9, 2008 @ 11:53 am Reply

    Hi, I was wondering if you would ever be interested in becoming a featured publisher with Foodbuzz.com? If so please conctact me at lizstambaugh@yahoo.com

  6. 6

    Liz Stambaugh — October 9, 2008 @ 11:53 am Reply

    Hi, I was wondering if you would ever be interested in becoming a featured publisher with Foodbuzz.com? If so please conctact me at lizstambaugh@yahoo.com

  7. 7

    Toothfairyrecipes — October 11, 2008 @ 6:12 pm Reply

    I’ve made a butternut squash and lime curry a few month back and i can still remember how gorgeous it was, yours looks yummy too:-)X M

  8. 8

    Melissa — October 13, 2008 @ 4:41 pm Reply

    oooh, i’m SO making this! Great find! :D

  9. 9

    fidlerflute — September 26, 2009 @ 1:35 am Reply

    Just want you to know that I'm still making this a year later — I'm addicted! I made it for my friend who had a baby last year to teach her how easy it is to use a crockpot, and now that we're expecting our own baby any day, I made advance preparations so this is ready to throw in the pot the day we want to eat it. Thanks so much for sharing this!

  10. 10

    AshleyLowe — October 23, 2009 @ 8:04 pm Reply

    This sounds great! Looking forwards to cooking it for my husband! I was wondering exactly how you make your cauli-rice? I would love to have that recipe!

  11. 11

    Cara — October 23, 2009 @ 8:15 pm Reply

    Hi Ashley, hope you like it! The cauli-rice is very simply – I simply wash and chop some fresh cauliflower, grate it using my food processor, and put it in a covered dish to steam in the microwave for about 8 minutes. That's it!

  12. 12

    AshleyLowe — October 24, 2009 @ 2:24 am Reply

    That sounds great! So easy! He loves cauliflower so I know he will love it. Thanks so much

  13. 13

    Marc and Nicole — October 9, 2010 @ 9:23 pm Reply

    Is there something I can substitute for the fish sauce, red curry sauce, and coconut milk? Those are the only ingredients that I don't have with me. I can't wait to make this!

  14. 14

    Ashley Marie — October 15, 2010 @ 10:23 pm Reply

    Over 2 years since your original posting and I am loving this recipe. I just stumbled across it, and am cooking it right now. The smells filling the house are awesome! Thanks for the recipe.

  15. 15

    Em — January 11, 2011 @ 5:00 pm Reply

    This was fantastic!! yum yum yum!

  16. 16

    Em — March 28, 2011 @ 8:53 pm Reply

    This was fantastic!! yum yum yum!

  17. 17

    Ashley Marie — March 28, 2011 @ 8:53 pm Reply

    Over 2 years since your original posting and I am loving this recipe. I just stumbled across it, and am cooking it right now. The smells filling the house are awesome! Thanks for the recipe.

  18. 18

    Marc and Nicole — March 28, 2011 @ 8:53 pm Reply

    Is there something I can substitute for the fish sauce, red curry sauce, and coconut milk? Those are the only ingredients that I don't have with me. I can't wait to make this!

  19. 19

    AshleyLowe — March 28, 2011 @ 8:53 pm Reply

    That sounds great! So easy! He loves cauliflower so I know he will love it. Thanks so much

  20. 20

    Cara — March 28, 2011 @ 8:53 pm Reply

    Hi Ashley, hope you like it! The cauli-rice is very simply – I simply wash and chop some fresh cauliflower, grate it using my food processor, and put it in a covered dish to steam in the microwave for about 8 minutes. That's it!

  21. 21

    fidlerflute — March 28, 2011 @ 8:54 pm Reply

    Just want you to know that I'm still making this a year later — I'm addicted! I made it for my friend who had a baby last year to teach her how easy it is to use a crockpot, and now that we're expecting our own baby any day, I made advance preparations so this is ready to throw in the pot the day we want to eat it. Thanks so much for sharing this!

  22. 22

    fidlerflute — March 28, 2011 @ 8:54 pm Reply

    Just want you to know that I'm still making this a year later — I'm addicted! I made it for my friend who had a baby last year to teach her how easy it is to use a crockpot, and now that we're expecting our own baby any day, I made advance preparations so this is ready to throw in the pot the day we want to eat it. Thanks so much for sharing this!

  23. 23

    AshleyLowe — March 28, 2011 @ 8:54 pm Reply

    This sounds great! Looking forwards to cooking it for my husband! I was wondering exactly how you make your cauli-rice? I would love to have that recipe!

  24. 24

    AshleyLowe — March 28, 2011 @ 8:54 pm Reply

    This sounds great! Looking forwards to cooking it for my husband! I was wondering exactly how you make your cauli-rice? I would love to have that recipe!

  25. 25

    Toothfairyrecipes — March 28, 2011 @ 8:54 pm Reply

    I've made a butternut squash and lime curry a few month back and i can still remember how gorgeous it was, yours looks yummy too:-)X M

  26. 26

    Melissa — March 28, 2011 @ 8:54 pm Reply

    oooh, i'm SO making this! Great find! :D

  27. 27

    Melissa — March 28, 2011 @ 8:54 pm Reply

    oooh, i'm SO making this! Great find! :D

  28. 28

    Liz Stambaugh — March 28, 2011 @ 8:54 pm Reply

    Hi, I was wondering if you would ever be interested in becoming a featured publisher with Foodbuzz.com? If so please conctact me at lizstambaugh@yahoo.com

  29. 29

    Ashley Marie — March 29, 2011 @ 2:05 am Reply

    Over 2 years since your original posting and I am loving this recipe. I just stumbled across it, and am cooking it right now. The smells filling the house are awesome! Thanks for the recipe.

  30. 30

    AshleyLowe — March 29, 2011 @ 2:05 am Reply

    That sounds great! So easy! He loves cauliflower so I know he will love it. Thanks so much

  31. 31

    fidlerflute — March 29, 2011 @ 2:05 am Reply

    Just want you to know that I'm still making this a year later — I'm addicted! I made it for my friend who had a baby last year to teach her how easy it is to use a crockpot, and now that we're expecting our own baby any day, I made advance preparations so this is ready to throw in the pot the day we want to eat it. Thanks so much for sharing this!

  32. 32

    Liz Stambaugh — March 29, 2011 @ 2:05 am Reply

    Hi, I was wondering if you would ever be interested in becoming a featured publisher with Foodbuzz.com? If so please conctact me at lizstambaugh@yahoo.com

  33. 33

    Jaime — March 29, 2011 @ 2:05 am Reply

    wow that looks so delicious!

  34. 34

    Ilva — March 29, 2011 @ 2:05 am Reply

    Thanks a lot for your entry, what a delicious meal, not to talk about the beautiful colour!

  35. 35

    Marc and Nicole — April 5, 2011 @ 1:18 am Reply

    Is there something I can substitute for the fish sauce, red curry sauce, and coconut milk? Those are the only ingredients that I don't have with me. I can't wait to make this!

  36. 36

    AshleyLowe — April 5, 2011 @ 1:18 am Reply

    This sounds great! Looking forwards to cooking it for my husband! I was wondering exactly how you make your cauli-rice? I would love to have that recipe!

  37. 37

    Liz Stambaugh — April 5, 2011 @ 1:18 am Reply

    Hi, I was wondering if you would ever be interested in becoming a featured publisher with Foodbuzz.com? If so please conctact me at lizstambaugh@yahoo.com

  38. 38

    Melissa — April 5, 2011 @ 1:18 am Reply

    oooh, i'm SO making this! Great find! :D

  39. 39

    Kwelsing — April 8, 2011 @ 1:10 am Reply

    I put this together at 1:30 pm and came home at 8:30 pm and It wasn't white. It was clear with white chunks in it. Not sure but I think I cooked it to long or my crock pot is to hot on low. Still smelled great and tasted ok.

  40. 40

    Cara — April 8, 2011 @ 1:42 am Reply

    What do you mean it wasn't white- the chicken? Was it not cooked through?Just wondering!

  41. 41

    Cara — June 19, 2011 @ 12:33 am Reply

    here's a link to another post that explains it- hope this helps! http://www.carascravings.com/2008/09/oh-oh-its-magic-you-know.html

  42. 42

    Keith — November 10, 2011 @ 6:03 pm Reply

    I just found my new favorite Red Curry dish. Easy to make and most flavorful. Thanks

  43. 43

    Cara — November 10, 2011 @ 6:08 pm Reply

    You're welcome!

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