This easy  coconut Thai curry chicken is flavorful and super easy to make in your slow-cooker. 

Ingredients:

• 1-2 cups chicken stock, see notes
• 2-4 tablespoons Thai red curry paste 
• 1 tablespoon soy sauce, gluten-free, if needed.
• 1 tablespoon coconut sugar, or sub maple syrup or brown sugar.
• 1 tablespoon minced ginger
• 1 tablespoon fish sauce, see notes
• 3 cloves garlic, minced
• 1 lb. boneless skinless chicken thighs, cut into bite sized pieces
• 1 large kabocha squash, cut into 1-inch cubes (or 1 small butternut squash) 
• 1 medium yellow onion, chopped
• 1-2 chili peppers, if you like extra heat
• 14 ounce can coconut milk
• 1 large bunch of kale, torn into small pieces (roughly 2 packed cups)
• Optional: cilantro, chili peppers, and lime to serve, or cook w/other vegetables

Instructions:

1. Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
2. 1-2 cups chicken stock, 2-4 tablespoons Thai red curry paste, 1 tablespoon soy sauce, 1 tablespoon coconut sugar, 1 tablespoon minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, 1 lb. boneless skinless chicken thighs, 1 large kabocha squash, 1 medium yellow onion, 1-2 chili peppers
3. After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
4. 14 ounce can coconut milk, 1 large bunch of kale
5. Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.

Optional: cilantro, chili peppers, and lime to serve