Slow Cooker Chicken with Kabocha Squash, Red Onion, and Gentle Coconut Turmeric Lime Sauce

Name: Slow Cooker Chicken with Kabocha Squash, Red Onion, and Gentle Coconut Turmeric Lime Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.3 lb kabocha squash; 1 1/4 cups red onion; 13.5 fl oz coconut milk; 3/4 cup chicken broth; 1 tbsp fresh ginger; 4 cloves garlic; 1 1/2 tsp ground turmeric; 1 tsp ground cumin; 1 tbsp tamari soy sauce; 1 tbsp honey; 1 tsp lime zest; 2 tbsp lime juice; 1 tsp salt; 1/2 tsp black pepper; 2 cups baby spinach; 1/4 cup fresh cilantro; 1 tbsp olive oil

An original slow cooker stew with tender chicken thighs, kabocha squash, and red onion, slowly cooked in a silky sauce of coconut milk, turmeric, ginger, and lime. The result is aromatic, mellow, and comforting, ideal for a complete, fuss-free meal.

20 minPrep

360 minCook

380 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
600 g kabocha squash (pelada and diced of 3 cm)
180 g red onion (en plumas gruesas)
400 ml coconut milk (whole, without sugar)
180 ml chicken broth (low sodium)
20 g fresh ginger (grated)
12 g garlic (chopped fino)
4 g ground turmeric
2 g ground cumin
15 ml tamari soy sauce (preferiblemente without gluten)
15 ml honey
2 g lime zest (of 1 lima)
30 ml lime juice (freshly squeezed)
6 g salt (or to taste)
1 g black pepper (freshly ground)
60 g baby spinach
10 g fresh cilantro (chopped, for terminar)
15 ml olive oil (for engrasar lightly the olla if desired)

Nutrition facts

per serving

423 kcal

Calories

34 g

Protein

18 g

Carbs

24 g

Fat

4 g

Fiber

14 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Soy

Instructions

1
1. Lightly grease the slow cooker with the olive oil. Arrange the red onion and kabocha squash on the bottom.
2
2. In a bowl, mix the coconut milk, chicken broth, ginger, garlic, turmeric, cumin, tamari soy sauce, honey, lime zest, half of the lime juice, salt, and black pepper.
3
3. Place the chicken pieces over the vegetables and pour the coconut spice mixture on top. Gently stir with a spoon so some of the sauce settles between the chicken and squash.
4
4. Cover and cook on low for 6 hours, or on high for 3 hours, until the chicken is very tender and reaches a minimum internal temperature of 165 °F / 74 °C.
5
5. Uncover, add the baby spinach and the remaining lime juice. Stir, cover again, and cook 10 minutes more on high, until the spinach wilts.
6
6. Taste and adjust salt and pepper if needed. Serve hot, topped with fresh cilantro and some of the sauce over each portion.

Chef tips

If you want a slightly thicker sauce, leave the lid off for the last 20 minutes of cooking on high. Kabocha squash holds its shape well, but you can also use a similar Japanese pumpkin.

Substitutions

You can swap the honey for maple syrup if you prefer a different sweetness. Cilantro can be replaced with fresh parsley. If you cannot find kabocha, use butternut squash, knowing it will become a bit softer.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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