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Slow Cooker Chicken and Sweet Potato Curry

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A cozy family meal featuring tender chicken and sweet potatoes in a rich and spicy coconut curry.

Ingredients

Scale
  • 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
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (14 oz) can full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 1 tablespoon olive oil (optional)
  • 1 cup baby spinach (optional)
  • 1 (15 oz) can chickpeas, drained (optional)
  • Chopped cilantro (optional, for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prepare the ingredients: Peel and 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 of the slow cooker. Add the sweet potatoes, onion, garlic, and ginger over the chicken.
  3. Add seasoning and liquids: Sprinkle in the curry powder, salt, and black pepper. Pour the coconut milk and chicken broth over everything, stirring gently.
  4. Cook: Cover the slow cooker and set on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
  5. Shred and stir: Shred the chicken directly in the slow cooker and stir it through the sauce and veggies.
  6. Optional additions: If adding spinach, stir it in during the last 10 minutes of cooking.
  7. Serve: Spoon curry over rice or quinoa, garnishing with cilantro and a squeeze of lime.

Notes

For richer flavor, sauté the onion and garlic in olive oil before adding to the slow cooker. Leftovers can be stored in the fridge for up to 3-4 days.

Nutrition

Find it online: https://us.recipesfood.org/slow-cooker-chicken-curry-sweet-potato/

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