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Crockpot Butternut Squash Chicken Curry

Rachel Maser
  • minutes
  • Serves

INGREDIENTS

1 1/2 lb

Chicken breasts, boneless skinless

1

Butternut squash, medium

15 oz

Chickpeas

1

small bunch Cilantro, fresh

2

Garlic cloves, fresh

2

Red bell peppers

1

Yellow onion, medium

15 oz

Coconut milk

15 oz

Tomato sauce, organic

2 cups

Brown rice, cooked

1/2 tsp

Black pepper, ground

1 1/2 tbsp

Curry powder

1 tsp

Sea salt

1 person Recommend This Recipe