Slow Cooker Chicken and Sweet Potato Curry
A comforting and flavorful slow-cooked curry featuring tender chicken, sweet potatoes, and creamy coconut milk, perfect for any weeknight meal.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, sliced to create a fragrant base
- 3 cloves garlic, minced for irresistible aroma
- 1 tablespoon fresh ginger, grated to add warmth and zest
- 2 tablespoons curry powder mild or hot, based on preference
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper for a hint of spice
- 1 can (14 oz) full-fat coconut milk rich and creamy
- 1 cup low-sodium chicken broth for depth of flavor
- 1 tablespoon olive oil optional, for sautéing
Optional Additions
- 1 cup baby spinach for a colorful touch
- 1 can (15 oz) chickpeas, drained for added protein
- to taste chopped cilantro for garnish
- to taste lime wedges for a zesty kick
Instructions
Preparation
- Peel and dice the sweet potatoes, ensuring uniform pieces.
- Slice the onion and mince the garlic.
- Grate the fresh ginger.
Layer in the Slow Cooker
- Layer the chicken at the bottom of the slow cooker.
- Add the sweet potatoes, onion, garlic, and ginger over the chicken.
Add Seasoning and Liquids
- Sprinkle the curry powder, salt, and pepper over the ingredients.
- Pour in the coconut milk and chicken broth.
- Stir gently to combine.
Cook
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until chicken is tender.
Shred and Stir
- Once cooked, shred the chicken directly in the slow cooker.
- Stir the mixture to combine the flavors.
Optional Additions
- During the last 10 minutes of cooking, add baby spinach.
- Adjust seasonings to taste.
Serve
- Ladle the curry over rice, quinoa, or serve with naan.
- Garnish with cilantro and lime.
Notes
This curry freezes well. Cool completely before freezing. Reheat on the stovetop or microwave.