Slow Cooker Chicken with Butternut Squash, Mushrooms, and Mild Green Curry Coconut Sauce

Name: Slow Cooker Chicken with Butternut Squash, Mushrooms, and Mild Green Curry Coconut Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión asiática
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.1 lb butternut squash; 9 oz cremini mushrooms; 1 cup yellow onion; 4 cloves garlic; 1 tbsp fresh ginger; 2 tbsp mild green curry paste; 13.5 fl oz full-fat coconut milk; 3/4 cup chicken broth; 1 tbsp fish sauce; 2 tsp brown sugar; 1 tsp lime zest; 2 tbsp lime juice; 2 cups baby spinach; 1 tbsp olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 1/4 cup fresh cilantro

An original slow cooker stew with tender chicken thighs, butternut squash, mushrooms, and spinach in a silky coconut sauce with mild green curry and lime. Aromatic, comforting, and perfect for a complete weeknight 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)
500 g butternut squash (pelada and diced of 3 cm)
250 g cremini mushrooms (cut a the mitad)
150 g yellow onion (en pluma fina)
12 g garlic (chopped)
15 g fresh ginger (grated)
30 g mild green curry paste (ajustar to taste)
400 ml full-fat coconut milk (1 lata)
180 ml chicken broth (low sodium)
15 ml fish sauce (for profundidad of sabor)
8 g brown sugar (solo for equilibrar)
2 g lime zest (finely grated)
30 ml lime juice (freshly squeezed)
60 g baby spinach (añadir al final)
15 ml olive oil (for mezclar the base)
4 g salt (or to taste)
1 g black pepper (freshly ground)
10 g fresh cilantro (chopped, for servir)

Nutrition facts

per serving

393 kcal

Calories

31 g

Protein

16 g

Carbs

22 g

Fat

3 g

Fiber

13 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

Fish

Instructions

1
1. In a bowl, whisk together the coconut milk, chicken broth, green curry paste, fish sauce, brown sugar, lime zest, garlic, ginger, olive oil, salt, and black pepper until smooth.
2
2. Place the onion, butternut squash, and mushrooms in the slow cooker. Arrange the chicken pieces on top and pour in the prepared sauce, making sure everything is well coated.
3
3. 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.
4
4. Uncover, add the baby spinach and lime juice, and stir gently. Cover again and cook for 10 more minutes on high, just until the spinach wilts.
5
5. Taste and adjust salt if needed. If you prefer a slightly thicker sauce, let it rest for 5 minutes with the lid slightly ajar before serving.
6
6. Serve hot and finish with the chopped fresh cilantro on top.

Chef tips

For better texture, do not cut the squash too small. If you want a brighter flavor, add a little extra lime zest right before serving.

Substitutions

You can substitute cremini mushrooms with white mushrooms. Cilantro can be replaced with Thai basil or parsley. If you do not have mild green curry paste, use mild yellow curry paste in the same amount.

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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