Slow cooker chicken and sweet potato curry is one of those dishes that brings comfort, nourishment, and convenience together in the best way. Tender chicken, naturally sweet chunks of sweet potato, warm spices, creamy coconut milk, and slow-simmered aromatics transform into a deeply flavorful curry with almost no effort.
It’s the kind of meal you set early in the day, forget about, and return to hours later to find your kitchen smelling incredible and dinner waiting—rich, balanced, and ready to ladle over rice or scoop up with warm naan.
This recipe is perfect for busy families, meal prep lovers, and anyone who appreciates bold flavor without complicated cooking. Everything cooks low and slow, allowing the spices to bloom, the vegetables to soften perfectly, and the chicken to become unbelievably tender.
Why This Slow Cooker Curry Works So Well
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Minimal prep, maximum flavor
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Naturally comforting with wholesome ingredients
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Slow cooking enhances the sweetness of sweet potatoes
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Perfectly spiced, creamy, and satisfying
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Great for make-ahead meals and leftovers
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Customizable for spice level and dietary needs
Equipment You’ll Need
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Slow cooker (4–6 quart)
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Cutting board
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Sharp knife
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Mixing bowl
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Wooden spoon or silicone spatula
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Measuring spoons and cups
Ingredients List
For the Curry
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1½ lbs boneless, skinless chicken thighs (or breasts)
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2 medium sweet potatoes, peeled and cubed
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1 large onion, diced
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 red bell pepper, sliced
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1 can (14 oz) coconut milk
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1 cup chicken broth
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2 tbsp red curry paste or yellow curry paste
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1½ tsp curry powder
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½ tsp turmeric
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½ tsp cumin
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½ tsp paprika
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Salt and pepper to taste
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1 tbsp lime juice
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1–2 tbsp brown sugar or honey (optional)
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Fresh cilantro or parsley, for garnish
Optional Add-Ins
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Spinach or kale
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Frozen peas
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Green beans
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Chickpeas
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 4–6 hours (low) or 2½–3 hours (high)
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Total Time: 3–6 hours
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Servings: 4–6
How to Make Slow Cooker Chicken and Sweet Potato Curry
Step 1. Layer the Base Ingredients
Start by placing the cubed sweet potatoes, onions, garlic, ginger, and bell pepper at the bottom of the slow cooker. This helps them cook evenly since they need more time than the chicken.
Step 2. Add the Chicken
Lay the chicken thighs on top of the vegetables. Chicken thighs work particularly well because they stay juicy and tender, even after long cooking.
Step 3. Whisk the Curry Sauce
In a bowl, whisk together coconut milk, chicken broth, curry paste, curry powder, turmeric, paprika, salt, and pepper. The mixture will look slightly thin—that’s exactly what you want since it thickens during cooking.
Step 4. Pour the Sauce Over the Chicken
Cover everything completely with the spiced coconut mixture. Do not stir; letting it layer naturally helps maintain texture as it cooks.
Step 5. Slow Cook to Perfection
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Low: 6 hours
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High: 2½–3 hours
The chicken should shred easily and the sweet potatoes should be fork-tender.
Step 6. Finish with Fresh Lime
Stir in lime juice to brighten the flavors. Taste and adjust seasoning—more salt, a touch of honey for balance, or extra curry powder if you want deeper warmth.
Step 7. Garnish and Serve
Top with fresh cilantro and serve over rice, quinoa, couscous, cauliflower rice, or with warm naan.
Helpful Tips for Best Results
Use Full-Fat Coconut Milk
It gives richness and prevents the sauce from becoming watery.
Cut Sweet Potatoes Evenly
Uniform cubes ensure they cook at the same pace.
Don’t Skip the Lime
Acid is essential for balancing creamy and sweet flavors.
Adjust Spice Level Easily
Add chili flakes, cayenne, or extra curry paste for heat.
Add Greens at the End
Spinach or kale should be stirred in during the final 10 minutes.
Flavor Variations
Thai-Inspired Version
Use red curry paste + fish sauce + extra lime.
Indian-Inspired Version
Add garam masala and a pinch of cardamom.
Creamier Version
Stir in ½ cup Greek yogurt after cooking (off heat).
Vegetarian Version
Replace chicken with chickpeas and add extra vegetables.
What to Serve With This Curry
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Steamed jasmine rice
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Coconut rice
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Warm naan or roti
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Brown rice or quinoa
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Roasted vegetables
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Fresh cucumber salad
The creamy sauce complements neutral sides beautifully.
Storage and Reheating
Refrigerator:
Keeps well for up to 4 days.
Freezer:
Freeze in airtight containers for up to 2 months.
Reheat:
Warm gently on the stove or microwave. Add a splash of broth if thickened.
Nutritional Facts (Per Serving, Approx.)
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Calories: ~380
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Protein: ~28g
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Fat: ~18g
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Carbohydrates: ~32g
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Fiber: ~4g
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Sugar: ~8g
(Values may vary depending on coconut milk and chicken cuts.)
For more quick and comforting dinner ideas, try Baked Chicken Parmesan Meatballs, Brown Butter Sage Butternut Squash Pasta, or Cajun Sausage and Rice Skillet.
Slow Cooker Chicken and Sweet Potato Curry
Ingredients
Equipment
Method
- Start by placing the cubed sweet potatoes, onions, garlic, ginger, and bell pepper at the bottom of the slow cooker. This helps them cook evenly since they need more time than the chicken.
- Lay the chicken thighs on top of the vegetables. Chicken thighs work particularly well because they stay juicy and tender, even after long cooking.
- In a bowl, whisk together coconut milk, chicken broth, curry paste, curry powder, turmeric, paprika, salt, and pepper. The mixture will look slightly thin—that’s exactly what you want since it thickens during cooking.
- Cover everything completely with the spiced coconut mixture. Do not stir; letting it layer naturally helps maintain texture as it cooks.
- Low: 6 hours
- High: 2½–3 hours
- The chicken should shred easily and the sweet potatoes should be fork-tender.
- Stir in lime juice to brighten the flavors. Taste and adjust seasoning—more salt, a touch of honey for balance, or extra curry powder if you want deeper warmth.
- Top with fresh cilantro and serve over rice, quinoa, couscous, cauliflower rice, or with warm naan.
Conclusion
Slow cooker chicken and sweet potato curry is the kind of recipe that delivers comfort and convenience without compromising flavor. With tender chicken, velvety sweet potatoes, warm spices, and creamy coconut sauce, it’s satisfying, nourishing, and surprisingly effortless. Whether you’re meal prepping for the week or planning a hands-off weeknight dinner, this dish brings incredible flavor and ease to your table.
FAQs
1. Can I use frozen chicken?
No—chicken should be thawed for safe slow cooking.
2. Can I substitute coconut milk?
Evaporated milk works, but the curry won’t be as creamy or flavorful.
3. Will chicken breasts work?
Yes, just be careful not to overcook, as they dry out faster than thighs.
4. Can I make it spicier?
Add red chili flakes, jalapeño, or extra curry paste.
5. Can I add vegetables?
Absolutely! Spinach, green beans, peas, or carrots all work well.
6. Can I prep this ahead?
Yes—assemble all ingredients in the slow cooker insert, refrigerate overnight, then cook the next day.