Description
This Slow Cooker Chicken Curry is a comforting, flavorful dish featuring tender chicken thighs cooked with sweet potatoes, bell peppers, and a blend of aromatic spices in a creamy coconut milk sauce. Perfectly spiced and easy to prepare, it’s an ideal recipe for a hassle-free dinner served over brown rice or quinoa.
Ingredients
Units
Scale
Vegetables and Liquid
- 1 large sweet potato scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers cored and thinly sliced
- 1/4 cup water
- 1/4 cup freshly squeezed lime juice about 2 limes
Spices and Seasoning
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
Protein and Fats
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
Sauce and Thickeners
- 1 can light coconut milk 14 ounces
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
For Serving
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare Vegetables: Place the diced sweet potatoes and sliced bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and freshly squeezed lime juice over the vegetables.
- Mix Spices and Season Chicken: In a small bowl, combine the curry powder, smoked paprika, ground cumin, chili powder, and kosher salt. Lay the chicken thighs on a plate or cutting board and sprinkle both sides with about two-thirds of the spice mix, rubbing to coat evenly. Set the remaining spices aside.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the chicken thighs and sear until browned, about 2 minutes on the first side and 1 minute on the second side.
- Add Chicken to Slow Cooker: Transfer the seared chicken thighs to the slow cooker on top of the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 5 hours or HIGH for 3 hours until the chicken is fully cooked and reaches 165 degrees F internally.
- Shred Chicken: Remove the chicken from the slow cooker and place on a cutting board. When cool enough to handle, cut into bite-size pieces or shred with two forks. Set aside.
- Thicken Sauce: Pour the light coconut milk and cornstarch slurry into the slow cooker. Stir to combine with the vegetables and cooking liquid. Turn the slow cooker to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cut or shredded chicken to the slow cooker and stir to coat with the sauce. Recover and cook on HIGH for 15 additional minutes to heat through and tenderize the vegetables further.
- Serve: Serve the chicken curry warm over prepared brown rice or quinoa, garnished with chopped fresh cilantro. Optionally serve with naan bread.
Notes
- Use chicken thighs instead of chicken breasts to avoid dry, overcooked meat in the slow cooker.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stovetop or microwave along with rice or quinoa for best texture.
- Do not freeze the curry because the coconut milk may separate and become grainy upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
