Chicken Curry Crockpot

When I have a lot to do during the weekends, I love making crockpot meals! Since we just moved into our new home two weeks ago, I wanted to spend Saturday unpacking instead of cooking a delicious meal! Here it is!


  • 1 lb chicken breast cut up
  • 2 bell peppers, diced
  • 2 cups butternut squash, diced 
  • 1 onion, diced
  • 2 cups fresh kale
  • 1 1/2 cups full fat coconut milk
  • 1/4 cup red curry paste
  • 1/4 cup pineapple juice (I used the juice from canned pineapple
  • 2 tbsp fresh ginger
  • 4 garlic cloves, minced
  • 1 jalapeño, diced
  • Salt and pepper for taste


  1. In a bowl, combine coconut milk, curry paste, pineapple juice, ginger, garlic and mix well
  2. Add chicken, bell pepper, butternut squash, and onions to the slow cooker
  3. Pour coconut milk mixture over the chicken, toss to coat, and cover.
  4. Cook on high for 3-4 hours or low for 6 to 8 hours
  5. Add kale and then cook another 10 minutes


  • We love spicy in our home so my fiancé and I both added hot sauce
  • Served it over brown rice

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