Slow Cooker Chicken Coconut Curry

1 can pumpkin puree (15 oz)
1 can chicken stock or broth (15 oz)
1 lime, juiced
1 Tbsp curry powder
1/2 tsp turmeric
4 tsp garam masala
1/2 tsp ground ginger
cayenne to taste (optional)
1 1/2 tsp salt
1/2 tsp black pepper
1 small onion, diced (or 1/2 large)
3 carrots, cut into 1-inch pieces
1 butternut squash, peeled and cut into 1-inch cubes (or 3 cups sweet potatoes)
2 cloves garlic, minced
1 lb chicken breast, cut into 1-inch cubes
1 can full fat coconut milk (15 oz)
3 Tbsp arrowroot powder (or corn starch)
2 Tbsp water

Into a slow cooker whisk together pumpkin puree, chicken stock, lime juice, and all spices. Add veggies, garlic, and chicken. Stir to coat. Cook on low for 5 hours (stir once halfway through). At the 5 hour mark, in a small bowl whisk together arrowroot powder (or corn starch) and water until smooth. Add to slow cooker along with the coconut milk. Stir to incorporate. Cook on low for another 30 minutes up to 1 hour. Serve over rice or cauliflower rice.

Makes 6 servings.

This does not have a strong pumpkin flavor (if at all). The pumpkin puree just helps thicken the sauce in a healthy, nutritious way. You could also puree your own squash or sweet potatoes if you didn't want to use pumpkin.

You don't want to cook this more than an hour once the coconut milk has been added. If it's done cooking before you're ready to eat, make sure to turn the crock pot to "keep warm."

{image and recipe adapted from Table for Two}