If you are craving a comforting, flavorful meal that practically makes itself, you will absolutely adore this Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe. This dish brings together tender chicken breasts, creamy coconut milk, and the natural sweetness of cubed sweet potatoes, all slowly simmered with warm, fragrant spices. The rich hues of turmeric and curry powder, paired with aromatic garlic and onions, create a cozy, hearty meal perfect for any day of the week. It’s a fantastic way to enjoy a complex, restaurant-quality curry without the fuss, straight from your slow cooker to your dinner table.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in building layers of flavor and texture. From the vibrant spices to the creamy coconut milk, every addition is essential to making this curry a delightful experience.
- Chicken breasts: The lean protein base that becomes tender and juicy as it cooks slowly.
- Curry powder (mild): Provides warmth and depth without overpowering heat, perfect for all palates.
- Turmeric powder: Adds a beautiful golden hue and subtle earthiness.
- Ground coriander: Offers a citrusy undertone that brightens the curry.
- Salt: Essential for balancing and enhancing all the flavors.
- Sugar: Softens the spices and complements the natural sweetness of the sweet potatoes.
- Coconut milk (lite or full fat): The creamy, rich element that melds everything together with smoothness.
- Butter or olive oil: Adds silkiness and helps bloom the spices.
- Garlic (crushed): Brings aromatic, savory layers to the dish.
- Sweet potatoes (peeled, cubed): Add body, sweetness, and an inviting tender bite.
- Sweet onion (finely diced): Lends a mellow sweetness and texture contrast.
- Cilantro (optional): Fresh, bright garnish to finish the curry beautifully.
- Rice (cooked): The perfect vehicle to soak up all the luscious sauce.
How to Make Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe
Step 1: Combine Seasonings and Coconut Milk
Start by whisking together the curry powder, turmeric, ground coriander, salt, and sugar in a small bowl. This spice combo is the heart of your curry’s flavor. Pour all but one cup of the coconut milk into the bottom of your slow cooker to create a rich, creamy base. Keep the remaining coconut milk aside; it will be added later to finish the sauce with extra creaminess.
Step 2: Add Butter, Chicken, and Veggies
Next, toss in the butter or olive oil and crushed garlic, stirring to combine with the spices and coconut milk. Nestle the chicken breasts into this fragrant pool, making sure they are submerged so they’ll cook evenly. Add the cubed sweet potatoes and finely diced onion, then stir gently to distribute everything well. This layering of flavors ensures every bite has a balanced taste and delightful texture.
Step 3: Cook in Crockpot
Cover your slow cooker and set it to Low for 5 to 6 hours or High for 4 to 5 hours. This slow simmer allows the chicken to become tender and the sweet potatoes to soften perfectly. About an hour before it’s done, peek in and stir to prevent sticking and help those flavors meld even more beautifully.
Step 4: Shred and Serve
During the last 30 minutes of cooking, shred the chicken gently using two forks, letting it soak up even more sauce. Pour in the reserved cup of coconut milk, stirring thoroughly to create a luscious, thick curry. Once the cooking ends, turn off the slow cooker and let the curry rest for at least 20 minutes. This resting time is key because it helps thicken the sauce into that luxurious consistency you want. Serve it hot over fluffy basmati rice, garnished with freshly chopped cilantro for a stunning finish.
How to Serve Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe
Garnishes
A sprinkle of fresh cilantro adds a pop of color and a burst of fresh flavor that really brightens the dish. A dollop of Greek yogurt or a squeeze of lime can also add a lovely tang to balance the creamy coconut milk and spices.
Side Dishes
Serve this curry alongside fragrant basmati or jasmine rice to soak up every bit of the delicious sauce. For a crunchy contrast, pair with a simple cucumber salad or steamed greens like spinach or kale tossed with lemon juice.
Creative Ways to Present
Try serving the curry stuffed inside warm naan bread pockets for a hand-held delight, or ladle it over cauliflower rice for a low-carb twist. For a family-style meal, serve it in a big bowl with various toppings on the side so everyone can customize their curry experience.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover curry into an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, so leftovers often taste even better the next day.
Freezing
This dish freezes beautifully! Portion the curry into freezer-safe containers and store for up to 3 months. Be sure to leave space at the top as the sauce may expand slightly when frozen.
Reheating
Gently reheat leftovers on the stove over low to medium heat, stirring occasionally until warmed through. If the sauce thickened too much during storage, add a splash of coconut milk or water to loosen it back up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and tend to stay even more tender and juicy after slow cooking.
Is it okay to use canned coconut milk with no fat?
Full-fat or lite canned coconut milk works best for a creamy, rich texture. Fat-free versions might make the curry thinner and less luscious.
Can I make this curry spicier?
Yes! Feel free to add a pinch of cayenne pepper or some chopped fresh chili to the spice mix for extra heat.
What if I don’t have ground coriander?
You can omit it or substitute with ground cumin for a slightly different but still delicious flavor profile.
Can I prepare this without a crockpot?
You could make this on the stove over low heat, simmering gently for about an hour until chicken is cooked through and potatoes are tender. Just be sure to stir occasionally to prevent sticking.
Final Thoughts
This Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe has quickly become one of my go-to comfort meals. It’s effortless to prepare yet delivers amazing, layered flavors that make every spoonful feel like a warm hug. If you want a dish that’s both nourishing and delicious with minimal fuss, you have to give this curry a try. Trust me, once you do, it’s going to be on repeat in your kitchen as much as it is in mine.
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Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
Description
This Crockpot Curry Chicken recipe is a flavorful and comforting slow-cooked dish featuring tender chicken breasts simmered in a rich coconut milk and curry spice blend, complemented by sweet potatoes and onions. Perfect for an easy weeknight meal, it delivers a creamy, mildly spiced curry that pairs beautifully with basmati rice and fresh cilantro.
Ingredients
Chicken and Vegetables
- 1 pound chicken breasts
- 4 cups sweet potatoes (peeled, cut into ½ to 1-inch cubes)
- 1 medium sweet onion (finely diced)
- 2 cloves garlic (crushed)
Spices and Seasonings
- 3 tablespoons curry powder (mild)
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon sugar
Liquids and Fats
- 2 (15-ounce) cans coconut milk (lite or full fat), divided
- 2 tablespoons butter (or olive oil)
To Serve
- Rice (cooked, preferably basmati)
- Cilantro (optional, for garnish)
Instructions
- Combine seasonings and coconut milk: In a small bowl, whisk together the curry powder, turmeric, ground coriander, salt, and sugar. Pour all but 1 cup of the coconut milk into the bottom of a 6-quart Crock-Pot. Reserve the remaining 1 cup of coconut milk to add later in the cooking process.
- Add butter, chicken, and veggies: Add the butter, crushed garlic, and the mixed seasonings into the slow cooker. Stir gently to combine the spices. Place the chicken breasts into the slow cooker, making sure they are submerged in the coconut milk mixture. Add the diced sweet potatoes and onions, then stir lightly to incorporate them.
- Cook in crockpot: Cover the slow cooker and set it to Low for 5 to 6 hours, or High for 4 to 5 hours. During the last hour of cooking, check the curry occasionally and stir to prevent it from sticking to the sides of the crockpot.
- Shred and serve: About 30 minutes before the cooking time is complete, use two forks to shred the chicken directly in the crockpot. Pour in the reserved 1 cup of coconut milk, stirring until well combined. Turn off the slow cooker and let the curry rest for at least 20 minutes; this will thicken the sauce and enhance its flavor. Serve hot with cooked basmati rice and garnish with fresh cilantro if desired.
Notes
- If you prefer a thicker sauce, allow the curry to rest longer with the lid off after cooking to reduce excess liquid.
- Use mild curry powder for a gentle warmth; adjust seasoning to taste if you like it spicier.
- Sweet potatoes can be swapped with regular potatoes or butternut squash for variation.
- Butter can be replaced with olive oil for a dairy-free option.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
