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Slow Cooker Caribbean Chicken & Butternut Squash
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- #21129
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2" pieces
1 medium onion, cut into wedges
1 can (14.5 ounce size) diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional
directions
In a 3 1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture. Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced.
With forks, remove chicken from bones, then cut into pieces. Stir into vegetable mixture.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
311 calories, 4 grams fat, 58 grams carbohydrates, 19 grams protein per serving.
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reviews & comments
January 9, 2011
This was good, but I agree with the reviewer who said that it needed something more--a little kick (I ended up adding Tabasco sauce when I had it as leftovers). I think it might have worked out better if the chicken were cut into pieces and mixed in with everything in the beginning instead of at the end so that the chicken was cooking in the spices as well.
October 6, 2008
this recipe was rather bland it needed something to spice it up.
Many crockpot recipes call for adding all the spices/seasonings in at the beginning. I often find the flavors mellow TOO much by doing this. I prefer to add half the spices/seasonings at the beginning, then add the remainder in the last 30 minutes of cooking. That way, the flavors stay stronger.
October 5, 2008
This dish was simply outstanding! We cooked it for 8 hours and the chicken fell right off the bone. We used chili powder and it turned out great! Highly recommend!