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Slow Cooker Chicken & Sweet Potato Curry

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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.

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

  1. 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.
  2. Stir in the red curry paste and curry powder, cooking briefly to release their flavors.
  3. 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.
  4. 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.
  5. About 20 minutes before serving, stir in the sliced red bell pepper and spinach. Allow them to soften.
  6. Taste and adjust seasoning with salt if needed.
  7. 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

Find it online: https://thefamilycooking.com/slow-cooker-chicken-sweet-potato-curry/