HOAGY CROCKPOT CHICKEN CURRY
Set it. Forget it. OBSESS over it later.
This Hoagy Crockpot Chicken Curry is loaded with tender chicken, warm spices, and a rich, creamy sauce — all brought to life with that signature Hurricane Hoagy kick. It’s the perfect mix of comfort food and bold flavor, and your house will smell AMAZING while it cooks.
Serve it over rice, cauliflower rice, or enjoy it as-is… just don’t forget an extra drizzle of Hoagy on top!
Easy. Flavor-packed. Weeknight approved.
Ingredients:
2 cups chicken stock
1 tbsp Thai red curry paste
1 tbsp soy sauce
1 tbsp minced ginger
1 tbsp fish sauce
3 cloves garlic, minced
1 lb boneless skinless chicken thighs (bite-sized)
1 large butternut squash (1-inch cubes)
1 medium yellow onion (chopped)
½ cup Hurricane Hoagy Sauce (Original or Fire)
Chili peppers (optional, to taste)
14 oz can coconut milk
2 packed cups kale (torn)
Optional toppings: cilantro, lime, extra chili peppers
Instructions:
1. Add everything except coconut milk & kale to your crockpot. Stir well.
2. Cook on HIGH for 4 hours.
3. Stir in coconut milk and kale. Let it sit while you prep your rice, cauliflower rice, or quinoa.
4. Serve it up and top with cilantro, lime, and extra chili peppers if you like the heat