Slow Cooker Chicken Curry

A cozy, flavorful chicken curry loaded with sweet potatoes, bell peppers, and warming spices. Let the slow cooker do most of the work because we already have enough on our plates.

I'm all for a meal that doesn't require standing over the stove all evening.

This slow cooker chicken curry combines tender chicken thighs, sweet potatoes, and red bell peppers with curry powder, smoked paprika, cumin, and coconut milk for a rich, creamy sauce.

Serve it over brown rice or quinoa, add some fresh cilantro, and you've got your protein, veggies, and starch covered.

A little prep up front, then let the slow cooker take over. Dinner doesn't need to be another full-time job.

slow cooker

4–5 hrs LOW setting

prep TIME

-

SERVINGS

4

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Grocery List & Ingredients

Check off what you already have.

1 large sweet potato, scrubbed and diced into ½-inch pieces 2 red bell peppers, cored and thinly sliced ¼ cup water ¼ cup freshly squeezed lime juice (about 2 limes) 2 tablespoons curry powder 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon ground chili powder 1 teaspoon kosher salt 1½ pounds boneless, skinless chicken thighs 1 tablespoon extra virgin olive oil 1 can (14 ounces) light coconut milk (or regular coconut milk for a thicker, creamier sauce) 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry

For Serving

Prepared brown rice or quinoa Chopped fresh cilantro

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Instructions

01

Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top.

02

In a small bowl, combine the curry powder, smoked paprika, cumin, chili powder, and salt. Place the chicken thighs on a large plate or cutting board and sprinkle both sides with about ⅔ of the spice mixture. Rub to coat, then set the remaining spices aside.

03

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shiny, add the chicken thighs and briefly pan-sear on each side, just until brown - about 2 minutes on the first side and 1 minute on the second side.

04

Place the seared chicken in the slow cooker on top of the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through. It should register 165°F on an instant-read thermometer.

05

Remove the chicken thighs from the slow cooker and transfer them to a cutting board. Once cool enough to handle, cut the chicken into bite-sized pieces or shred it with two forks. Set aside.

06

Pour the coconut milk and cornstarch slurry into the slow cooker and stir to combine with the vegetables and cooking liquid. Turn the slow cooker heat to HIGH, cover, and cook for 15 minutes, until the sauce thickens slightly.

07

Return the chicken to the slow cooker and stir to combine, coating the chicken in the sauce. Cover again and cook for an additional 15 minutes on HIGH, until the vegetables and chicken are hot and tender. Serve warm over brown rice or quinoa, or with naan, topped with fresh cilantro.

Enjoy! 

SOURCE: Slow Cooker Chicken Curry — Original Printable Recipe

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