Slow Cooker Chicken and Sweet Potato Curry
This Slow Cooker Chicken and Sweet Potato Curry is the perfect set-it-and-forget-it meal. Tender chicken, hearty sweet potatoes, and a creamy coconut curry sauce come together with bold, warming spices for a healthy and comforting dish.Easy to customize, meal prep friendly, and full of flavor, it’s a delicious dinner solution your whole family will love.
Ingredients
- 1.5 lbs boneless skinless chicken thighs (or breasts)
- 2 medium sweet potatoes peeled and diced
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder mild or hot, based on preference
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 14 oz can full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil optional, for sautéing
Optional:
- 1 cup baby spinach
- 1 can (15 oz) chickpeas (drained
- chopped cilantro
- lime wedges for garnish
Instructions
Prepare the ingredients:
- Peel and dice the sweet potatoes, slice the onion, mince the garlic, and grate the ginger.
Layer in the slow cooker:
- Place the chicken at the bottom of the slow cooker. Add sweet potatoes, onion, garlic, and ginger over the chicken.
Add seasoning and liquids:
- Sprinkle in curry powder, salt, and pepper. Pour in coconut milk and chicken broth. Stir gently to combine.
Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and sweet potatoes are cooked through.
Shred and stir:
- Shred the chicken directly in the slow cooker using two forks. Stir to mix with the sauce and veggies.
Optional additions:
- Stir in baby spinach during the last 10 minutes of cooking if using. Adjust seasoning as needed.
Serve:
- Spoon over rice, quinoa, or with naan. Garnish with fresh cilantro or a squeeze of lime.