Generally speaking, I try not to keep in our house a lot of the items that currently are in our house.

Cans of pop, commercial creamer and packaged frozen foods all went out the window several years ago when my husband and I both underwent food-related health issues.

But the last few months have been a little crazy and we’ve begun to let old habits sneak back into our lives.

Now, lest you think Andrew and I are super healthy and have it all figured out, that is completely untrue.

Like most couples where both spouses work 40-plus hours a week, figuring out how to eat something healthy and home-cooked three times a day is overwhelming — and the first thing to go when time is crunched. And we don’t even have any kids!

In all honesty, just remembering to get meat down to thaw the night before is too much some days, much less having the energy to actually cook anything.

This is where my good friend, the slow cooker, comes in.

I literally can drop my ingredients in before work and come back to find a home-cooked meal ready to eat.

While there are a million different recipes out there, I try to focus on those that don’t have a bunch of unhealthy ingredients, e.g. cream of anything.

One of my husband’s favorites is a recipe I first discovered on The Lemon Bowl and adapted to suit our tastes.

Andrew loves spicy, flavorful foods, so this chicken curry was right up his alley. I hope you enjoy it as much as we do!

Chicken curry ingredients

  • 1 pound boneless, skinless chicken breast
  • 15-ounce can chickpeas, drained and rinsed
  • 1/2 to 3/4 pound butternut squash, peeled and diced
  • 1/2 cup coconut milk
  • 1/2 cup low-sodium chicken stock
  • 15-ounce can tomato sauce
  • 2 Tablespoons curry powder
  • 1 teaspoon sea or pink Himalayan salt, freshly crushed
  • 1/2 teaspoon cayenne powder (optional)
  • 1 cup frozen green peas
  • 2 Tablespoons lemon juice


Whisk coconut milk, chicken stock, tomato sauce, salt, and curry and cayenne powder together in the bottom of a slow cooker.

Follow by adding chicken breast, chickpeas and squash. Toss the ingredients until they are thoroughly coated.

Cook on low heat for eight hours.

Approximately five minutes before serving, add peas and lemon juice.

Serve over rice or — our preferred method — cauliflower rice. Bon appétit!