Slow Cooker Chicken and Sweet Potato Curry

If you’re looking for a warm, nourishing meal that practically cooks itself, this Slow Cooker Chicken and Sweet Potato Curry checks all the boxes.

With minimal prep, pantry-friendly ingredients, and bold, comforting flavors, it’s the kind of dish that makes weeknight dinners feel effortless.

This recipe is perfect for busy families, meal preppers, or anyone craving something cozy, hearty, and healthy.

Let’s dive into how to make this easy chicken curry that’s destined to become a weeknight favorite.

Why You’ll Love This Chicken and Sweet Potato Curry

This recipe stands out for several reasons:

• Set-it-and-forget-it ease: Just add your ingredients and let the slow cooker do all the work.
• Nutritious ingredients: Sweet potatoes are rich in fiber and vitamins, while chicken adds lean protein.
• Customizable: Adjust the spice level, add extra veggies, or make it vegetarian.
• Meal prep friendly: Store well in the fridge or freezer for stress-free future meals.
• Comforting and filling: Perfect for chilly nights or when you’re craving something warm and flavorful.

Ingredients You’ll Need (and Substitutions)

This recipe uses simple, wholesome ingredients that come together to create a deeply flavorful curry:

• Chicken: Boneless, skinless chicken thighs are best for tenderness, but breasts work too.
• Sweet potatoes: Peeled and diced for easy cooking. Their natural sweetness balances the spices.
• Onion and garlic: The aromatic base of the dish.
• Fresh ginger: Adds warmth and depth.
• Curry powder: Use your favorite blend—mild, medium, or hot.
• Coconut milk: Full-fat for creaminess, or light coconut milk for a lighter option.
• Chicken broth: Helps create a saucy consistency.
• Salt and pepper: To taste.

Optional add-ins and swaps:

• Add baby spinach, chickpeas, or bell peppers for more nutrition.
• Replace chicken with tofu or chickpeas for a vegetarian version.
• Use white potatoes or butternut squash instead of sweet potatoes if preferred.

Step-by-Step Instructions

Making this curry is incredibly easy. Here’s how:

1. Prep the ingredients: Dice the sweet potatoes, slice the onion, mince the garlic, and grate the ginger.
2. Layer in the slow cooker: Place the chicken at the bottom, then add the sweet potatoes, onion, garlic, and ginger.
3. Add spices and liquids: Sprinkle in the curry powder, salt, and pepper. Pour in the coconut milk and chicken broth.
4. Cook: Set the slow cooker to low for 6-8 hours or high for 3-4 hours.
5. Shred and stir: Once cooked, shred the chicken with two forks directly in the slow cooker and stir everything together. Taste and adjust seasoning as needed.

What to Serve With Chicken and Sweet Potato Curry

Pair this curry with one or more of the following for a well-rounded meal:

• Steamed basmati or jasmine rice: The classic choice to soak up the rich curry sauce.
• Naan or flatbread: Perfect for scooping.
• Quinoa or cauliflower rice: Great for a low-carb alternative.
• Coconut yogurt or Greek yogurt: Adds a creamy contrast.
• Fresh cilantro or lime wedges: Brings brightness and freshness to each bite.

Storage, Freezing, and Reheating Tips

This recipe makes excellent leftovers and is ideal for meal prep.

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months.
• Reheat: Warm on the stove over medium heat or microwave in short intervals, adding a splash of water or broth to loosen the sauce if needed.

Tips for Success and Easy Variations

Here are a few extra tips to help make this dish your own:

• Use full-fat coconut milk for the creamiest texture and richest flavor.
• Spice it up by adding cayenne pepper, red chili flakes, or fresh chopped chili.
• Add greens like spinach or kale at the end for an extra boost of nutrients.
• Make it vegetarian by using chickpeas or lentils in place of chicken.
• Bulk it up with extra vegetables such as carrots, zucchini, or peas.

Recipe FAQ’s

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts will work well. Just note they may be slightly less tender than thighs.

Can I freeze the leftovers?

Yes! This curry freezes well. Let it cool completely, then portion into airtight containers and freeze for up to 3 months.

Can I cook this in an Instant Pot instead?

Yes. Use the sauté function for aromatics, then pressure cook on high for 10 minutes and do a natural release.