Add the coconut milk, pumpkin puree, spices, and a pinch of salt to the bottom of the slow cooker and stir until smooth. Add the chicken, butternut squash, and onion, and stir until everything is evenly coated in the sauce.

Cover and cook on high for 4 hours or on low for 6-7 hours, until the chicken is cooked through and the squash is tender. Season with additional salt to taste and serve.

Stovetop Alternative: Heat a couple tsp of the coconut milk a pot over medium heat. Add the onion and cook until softened, 3-4 minutes. Add the chicken, remaining coconut milk, pumpkin puree, spices, and a pinch of salt, and stir to combine. Bring to a gentle simmer, then add the butternut squash. Cover and simmer on low for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the squash is fork-tender. Adjust seasoning and serve.