Go Back

Slow Cooker Chicken and Sweet Potato Curry

This slow cooker chicken and sweet potato curry is creamy, flavorful, and incredibly simple. A comforting, hands-off dinner packed with warm spices, tender chicken, and hearty vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours
Servings: 6 people
Course: dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method

Ingredients
  

For the Curry
  • 1½ lbs boneless skinless chicken thighs (or breasts)
  • 2 medium sweet potatoes peeled and cubed
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red bell pepper sliced
  • 1 can 14 oz coconut milk
  • 1 cup chicken broth
  • 2 tbsp red curry paste or yellow curry paste
  • 1½ tsp curry powder
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp paprika
  • Salt and pepper to taste
  • 1 tbsp lime juice
  • 1 –2 tbsp brown sugar or honey optional
  • Fresh cilantro or parsley for garnish
Optional Add-Ins
  • Spinach or kale
  • Frozen peas
  • Green beans
  • Chickpeas

Equipment

  • Slow cooker (4–6 quart)
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Wooden spoon or silicone spatula
  • Measuring spoons and cups

Method
 

Layer the Base Ingredients
  1. 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.
Add the Chicken
  1. Lay the chicken thighs on top of the vegetables. Chicken thighs work particularly well because they stay juicy and tender, even after long cooking.
Whisk the Curry Sauce
  1. 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.
Pour the Sauce Over the Chicken
  1. Cover everything completely with the spiced coconut mixture. Do not stir; letting it layer naturally helps maintain texture as it cooks.
Slow Cook to Perfection
  1. Low: 6 hours
  2. High: 2½–3 hours
  3. The chicken should shred easily and the sweet potatoes should be fork-tender.
Finish with Fresh Lime
  1. 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.
Garnish and Serve
  1. Top with fresh cilantro and serve over rice, quinoa, couscous, cauliflower rice, or with warm naan.