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

Scale

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)

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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.