Slow Cooker Chicken Curry with Coconut Milk
Slow Cooker Chicken Curry is made with coconut milk, chicken breasts, an easy curry powder seasoning blend and sweet potatoes. This Crock-Pot Indian curry is healthy, dairy-free, and gluten-free. It makes a quick and easy weeknight dinner when served with rice.
Ingredients
- 1 lb. chicken breasts
- 3 Tbsp. curry powder mild
- 1 tsp. turmeric powder
- ½ tsp. ground coriander
- 2 tsp. salt
- 1 tsp. sugar
- 2 15-oz. cans coconut milk lite or full fat
- 2 Tbsp. 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
- Rice cooked
- Cilantro optional
- See this recipe in Meal Plan #6
Instructions
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Whisk together curry powder, turmeric, coriander, salt and sugar in a small bowl.
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Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Reserve remaining coconut milk until after curry is done cooking.
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Add butter, garlic, and the seasoning ingredients. Stir to incorporate the seasonings.
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Place chicken breasts into the slow cooker, making sure to submerge them in the liquid.
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Add sweet potatoes and onions. Stir to combine.
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Cover slow cooker and set to Low for 5-6 hours, or High for 4-5 hours.
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Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.
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Shred chicken using two forks during the last 30 minutes of cooking.
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Pour in reserved 1 cup of coconut milk. Stir until well combined.
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Turn off slow cooker and let rest for at least 20 minutes before serving. This will help thicken up the sauce. Serve chicken curry with basmati rice and additional cilantro, if desired, and enjoy! See this recipe in Meal Plan #6.
Recipe Video
Recipe Notes
- Nutritional info is calculated with "lite" coconut milk and no rice.