Slow Cooker Mild Curry Butternut Chicken Tips, FAQ & printable recipe

Tips for success

To enhance the presentation, serve the curry over a bed of fluffy basmati rice or with a side of warm naan bread to soak up the delicious sauce.

If you have fresh cilantro available, a light sprinkle over the top adds a refreshing contrast to the richness of the curry and cream. Adjusting the salt to taste at the very end is recommended, as curry powders vary significantly in their sodium content.

If you find the sauce is thinner than you prefer after the cooking time is up, you can remove the lid and switch the slow cooker to high for 10 to 15 minutes to reduce the liquid further.

Keep a close watch during this stage to prevent the bottom from scorching. This simple adjustment ensures the consistency is exactly to your liking without affecting the tenderness of the chicken or the squash.

Variations

• Spicy Kick Version: Add a half teaspoon of red chili flakes or a tablespoon of your favorite hot sauce to the slow cooker along with the curry powder to increase the heat level.
• Herbal Infusion: Stir in a tablespoon of freshly chopped ginger or garlic during the layering phase to add a sharper, more aromatic depth to the curry base.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Cool the dish for no more than 2 hours before refrigerating.

Freezer

Store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating thoroughly.

Reheat

Reheat in a saucepan over low heat or in the microwave until steaming hot throughout, adding a splash of water if necessary to thin the sauce.

Transfer any leftovers to an airtight container. Cool the leftovers at room temperature for no more than 2 hours before placing them in the refrigerator. The curry can be stored in the refrigerator for up to three days. When ready to eat, reheat gently on the stovetop or in the microwave, adding a tiny splash of water if the sauce has thickened too much in the fridge.

You can prepare the ingredients in the slow cooker basin and store the covered insert in the refrigerator for up to 24 hours before cooking. When ready to cook, simply place the insert into the slow cooker base and start the cooking cycle.

Do not add the cream until you are ready to start the cooker, as this ensures the best texture for the sauce. Remember to add a little extra time if the ingredients are cold from the fridge.

Serving ideas

Serve this dish warm, ideally in shallow bowls that allow the creamy sauce to be appreciated alongside the chicken and squash. A small portion of steamed rice or a side of vegetables makes for a complete meal. The presentation is best when the chicken and squash are scooped out carefully, ensuring each portion has a generous amount of the glossy curry sauce drizzled over the top.

The meal is best enjoyed immediately after the resting period. If serving to guests, place the slow cooker on a warm setting if available to keep the dish at an ideal temperature throughout the meal.

The combination of the tender, savory chicken and the sweet, soft squash creates a satisfying texture contrast that is best enjoyed fresh, making this an excellent choice for a relaxed weekend dinner with family or friends.

Frequently asked questions

Recipe card

Slow Cooker Mild Curry Butternut Chicken

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 2 cups diced butternut squash
• 2 tbsp mild curry powder
• 1/2 cup heavy cream

Instructions

1. Place the raw chicken thighs into the slow cooker basin. Scatter the diced butternut squash evenly over the chicken pieces to ensure even heat distribution during the cooking process.
2. Sprinkle the mild curry powder generously over the chicken and squash. Pour the heavy cream over the ingredients, ensuring it coats the mixture to create the base of the sauce.
3. Cover the slow cooker and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the dish to rest for 5 minutes before serving to let the sauce thicken slightly.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Fiber

3 g

Sugar

4 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.