Description
This Slow Cooker Chicken Curry is a comforting, flavorful dish featuring tender chicken thighs simmered with sweet potatoes, red bell peppers, and a rich, spiced coconut milk sauce. Ideal for an easy weeknight dinner, it’s served over brown rice or quinoa and garnished with fresh cilantro.
Ingredients
Units
Scale
Vegetables and Liquids
- 1 large sweet potato scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers cored and thinly sliced
- 1/4 cup water
- 1/4 cup freshly squeezed lime juice (about 2 limes)
Spices and Seasonings
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
Protein and Oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
Other Ingredients
- 1 can light coconut milk (14 ounces; for thicker sauce use regular coconut milk)
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
- Prepared brown rice or quinoa for serving
- Chopped fresh cilantro for garnish
Instructions
- Prepare vegetables and liquids: Place the diced sweet potatoes and sliced red bell peppers into the bottom of a 5-quart or larger slow cooker. Pour the water and freshly squeezed lime juice over the vegetables.
- Mix spices and season chicken: In a small bowl, combine curry powder, smoked paprika, ground cumin, ground chili powder, and kosher salt. Place the chicken thighs on a large plate or cutting board and sprinkle both sides evenly with about two-thirds of the spice mixture. Rub the spices into the chicken, then set aside the remaining spice mix.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until hot and shiny. Add the chicken thighs and sear each side briefly — about 2 minutes on the first side and 1 minute on the second — until browned but not fully cooked.
- Layer in slow cooker and cook: Arrange the seared chicken thighs over the vegetables in the slow cooker. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken reaches an internal temperature of 165 degrees F and is fully cooked through.
- Shred the chicken: Remove the chicken from the slow cooker and transfer to a cutting board. Once cool enough to handle, cut into bite-sized pieces or shred with two forks. Set aside.
- Prepare the sauce: Pour the coconut milk and cornstarch slurry into the slow cooker. Stir to combine with the vegetables and cooking liquid. Increase the slow cooker to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Combine chicken and finish cooking: Return the shredded chicken to the slow cooker, stirring to coat with the sauce. Recover and cook on HIGH for an additional 15 minutes until the chicken and vegetables are hot and tender.
- Serve: Serve the chicken curry warm over prepared brown rice or quinoa. Garnish with chopped fresh cilantro for a burst of fresh flavor.
Notes
- Use chicken thighs rather than breasts to avoid dryness; chicken breasts cook faster and can dry out easily.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat portions gently in the microwave or stovetop, mixing rice and curry if separated.
- Do not freeze this dish, as the coconut milk will separate and become grainy.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
