Crockpot Curry Chicken Recipe
This Crockpot Chicken Curry is the dump-and-go dinner I first made for my Christmas party over 10 years ago, and my latest retest made it even better. You just add juicy chicken thighs, sweet potatoes, a few pantry spices, and creamy coconut milk to the slow cooker, and dinner basically cooks itself.
Servings: 6 servings
Ingredients
- 1½ pounds boneless skinless chicken thighs or chicken breasts
- 3 tablespoons curry powder mild
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 (15-ounce) can coconut milk full-fat or lite, for slow cooking
- 2 tablespoons butter or olive oil
- 2 cloves garlic crushed
- 4 cups sweet potatoes peeled, cut into ½ to 1-inch cubes
- 1 medium sweet onion finely diced
- 1 (15-ounce) can full-fat coconut milk for finishing
For Serving
- Rice cooked
- Cilantro optional
Instructions
- Whisk together the curry powder, turmeric, coriander, salt, and sugar in a small bowl.3 tablespoons curry powder, 1 teaspoon turmeric powder, ½ teaspoon ground coriander, 2 teaspoons salt, 1 teaspoon sugar
- Pour 1 can of coconut milk into the bottom of a 6-quart slow cooker. Add the butter, garlic, and seasoning mix, and stir to combine.1 (15-ounce) can coconut milk, 2 tablespoons butter, 2 cloves garlic
- Place the chicken thighs in the slow cooker, making sure they're fully submerged in the liquid (the chicken releases more liquid as it cooks). Add the sweet potatoes and onion on top and stir to combine.1½ pounds boneless skinless chicken thighs, 4 cups sweet potatoes, 1 medium sweet onion
- Cover and cook on High for 4-5 hours or Low for 6-8 hours, until the chicken shreds easily and the sweet potatoes are fork-tender. Check on the curry during the last hour and stir if it's starting to stick to the sides.
- Shred the chicken using two forks during the last 30 minutes of cooking. Stir in the second can of full-fat coconut milk.1 (15-ounce) can full-fat coconut milk
- Turn off the slow cooker and let the curry rest for at least 20 minutes to thicken. Serve over rice with fresh cilantro, if desired.Rice, Cilantro
Video
Notes
Coconut milk: Only one can goes in for the slow cook so the sauce stays creamy instead of curdling, and the second gets stirred in at the end. Use two cans of full-fat, or one lite for cooking and one full-fat for finishing. (Skip the carton kind, since it's way too thin.)
Chicken: Thighs are my pick for flavor, but boneless skinless breasts work too and cook a little faster.
Veggie swaps and add-ins: Carrots or Yukon gold or red potatoes are a great equal swap for sweet potatoes. Add cauliflower during the last 1-2 hours, zucchini and peas halfway through, and spinach or kale in the last 10-15 minutes so nothing turns soggy.
Short on time: If it's been in the slow cooker a few hours and dinner is closing in, move everything to a Dutch oven and give it a rapid 10-minute simmer. (For a start-to-finish stovetop version, see the post!)
Storage: Leftovers hang out in an airtight container in the fridge for 3-4 days. It freezes for up to 4-6 months, though the sweet potatoes get a little softer after thawing.
Nutrition: Nutrition info doesn't include rice.
Nutrition
Calories: 356kcal | Carbohydrates: 30g | Protein: 19g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 932mg | Potassium: 758mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12822IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 4mg
