4 Hours 20 Minutes
This Crockpot Chicken Curry is loaded with all the flavors you love with only a few simple spices. You don't need a jar of curry paste, but it tastes just as good—if not better!—than your favorite restaurant.
Chicken Breasts | Curry Powder Turmeric Powder Ground Coriander | Sugar Canned Coconut Milk | Butter Garlic | Sweet Potatoes Sweet Onion | Rice | Cilantro
Whisk together seasonings in a small bowl. Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Reserve remaining coconut milk.
Stir in butter, garlic, and the seasoning ingredients. Place chicken breasts into the slow cooker. Add sweet potatoes and onions and stir together.
Cover slow cooker and set to Low for 5-6 hours, or High for 4-5 hours. Shred chicken during the last 30 minutes of cooking and stir in reserved coconut milk.
Turn off slow cooker and let rest for at least 20 minutes before serving. Serve chicken curry with basmati rice and additional cilantro, if desired, and enjoy!