Crockpot Chicken Curry

- 7 boneless skinless chicken thighs

- 10 oz. bag of frozen butternut squash

- 1 can coconut milk

- 1 onion sliced thinly

- 1 cup of chopped cilantro

- 2 T. curry powder

- 1 t. smoked paprika

- 1 t. hot paprika

- 1 T. turmeric powder

- 1 t. tandori masala

- 1 t. five spice

- 1/2 t. cayenne pepper

Pour the coconut milk into the crockpot and add all of the seasonings. Stir everything together. Add the onions and cilantro. Place the chicken into the crockpot and make sure that the chicken is covered by this mixture. Add the bag of frozen butternut squash to the crockpot. I like to let the mixture sit over night and start it in the morning. Cook on low for 6-8 hours. Remove the chicken and shred it. Add it back to the crockpot and let it sit for 30 minutes. Enjoy it over a bowl of rice or with some naan.

#crockpot