Why You’ll Love This Recipe
This recipe is perfect for busy days when you want a wholesome, satisfying meal waiting for you. The slow cooker allows the chicken to become tender and juicy while the sweet potatoes soften and absorb the fragrant curry sauce.
You’ll love the natural sweetness from the sweet potatoes paired with warm spices and creamy coconut milk. It’s hearty, nourishing, and family-friendly, with easily adjustable heat levels.
It’s also great for meal prep. The flavors deepen over time, making leftovers even more delicious the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1½ pounds boneless, skinless chicken thighs or breasts
2 medium sweet potatoes, peeled and cubed
1 tablespoon oil
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 tablespoon curry powder
1 can full-fat coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup spinach
Salt to taste
Fresh cilantro for garnish
Directions
- Heat oil in a skillet over medium heat. Sauté the onion until softened, about 3–4 minutes. Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in the red curry paste and curry powder, cooking briefly to release their flavors.
- Transfer the onion mixture to the slow cooker. Add chicken, sweet potatoes, coconut milk, chicken broth, fish sauce, and brown sugar. Stir gently to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the sweet potatoes are tender.
- About 20 minutes before serving, stir in the sliced red bell pepper and spinach. Allow them to soften.
- Taste and adjust seasoning with salt if needed.
- Serve hot, garnished with fresh cilantro.
Servings and timing
Servings: 4–6 servings
Preparation time: 15 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: Approximately 6 hours 15 minutes
Variations
For extra spice, add sliced fresh chilies or a pinch of chili flakes.
Swap chicken thighs for chicken breast if you prefer a leaner option.
Add chickpeas for additional protein and texture.
Use green curry paste instead of red for a more herbal flavor.
Stir in a squeeze of fresh lime juice before serving for extra brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The curry will thicken slightly as it cools.
To freeze, allow the curry to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of broth or coconut milk if the sauce has thickened too much.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, though thighs tend to stay more tender during slow cooking.
Can I make this curry dairy-free?
It is naturally dairy-free since it uses coconut milk.
Is this curry very spicy?
The spice level depends on the curry paste used. You can adjust the amount to suit your preference.
Can I cook this on the stovetop instead?
Yes, simmer gently in a covered pot for about 30–40 minutes until the chicken and sweet potatoes are tender.
Do I need to brown the chicken first?
It’s not required, but browning can add extra depth of flavor.
What can I serve with this curry?
Steamed jasmine rice, basmati rice, or warm naan are excellent choices.
Can I add more vegetables?
Absolutely. Carrots, green beans, or peas make great additions.
Why is my curry too thin?
If the sauce is too thin, remove the lid during the last 30 minutes of cooking to allow it to thicken.
Can I prepare this ahead of time?
Yes, the flavors improve after resting overnight in the refrigerator.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
Conclusion
Slow Cooker Chicken & Sweet Potato Curry is a comforting and easy-to-make dish that combines tender chicken, sweet vegetables, and rich, aromatic spices. Perfect for busy weeknights or meal prep, this hearty curry delivers satisfying flavor with minimal hands-on time.
PrintSlow Cooker Chicken & Sweet Potato Curry
Slow Cooker Chicken & Sweet Potato Curry is a comforting, flavor-packed dish made with tender chicken, creamy coconut milk, and sweet chunks of sweet potato. Gently simmered with aromatic spices, this easy slow cooker curry delivers rich, balanced flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai-Inspired
- Diet: Halal
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup fresh spinach
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Heat oil in a skillet over medium heat. Sauté the onion until softened, about 3–4 minutes. Add garlic and ginger and cook for 1 minute until fragrant.
- Stir in the red curry paste and curry powder, cooking briefly to release their flavors.
- Transfer the onion mixture to the slow cooker. Add chicken, sweet potatoes, coconut milk, chicken broth, fish sauce, and brown sugar. Stir gently to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the sweet potatoes are tender.
- About 20 minutes before serving, stir in the sliced red bell pepper and spinach. Allow them to soften.
- Taste and adjust seasoning with salt if needed.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra spice, add sliced fresh chilies or a pinch of chili flakes.
- Chicken thighs remain juicier during slow cooking, but chicken breast can be used for a leaner option.
- Add chickpeas for additional protein and texture.
- Use green curry paste instead of red for a more herbal flavor.
- Stir in a squeeze of fresh lime juice before serving for extra brightness.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
