Description
This Slow Cooker Chicken Curry is a flavorful, easy-to-make dish featuring tender chicken thighs and hearty sweet potatoes simmered in a rich, spiced coconut milk sauce. Perfect for a comforting weeknight meal, it combines aromatic spices like curry powder, smoked paprika, and cumin with a touch of lime for brightness. Served over brown rice or quinoa and garnished with fresh cilantro, this dish offers a hearty and wholesome dinner.
Ingredients
Vegetables and Liquid Base
- 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
Chicken and Oils
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
Sauce and Thickening
- 1 can light coconut milk
- 2 tablespoons cornstarch (mixed with 3 tablespoons water to create a slurry)
To Serve
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare vegetables and liquids: Place the diced sweet potatoes and sliced red bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and freshly squeezed lime juice evenly over the vegetables to add moisture and tang.
- Mix spices: In a small bowl, combine the curry powder, smoked paprika, ground cumin, ground chili powder, and kosher salt. Set aside most of the spice blend for later use.
- Season chicken: Place the chicken thighs on a large plate or cutting board. Sprinkle both sides generously with about two-thirds of the spice mix. Rub the spices into the chicken to coat evenly. Keep the remaining spice mixture.
- Sear chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat until hot and shimmering. 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 cooked through.
- Begin slow cooking: Transfer the seared chicken thighs to the slow cooker, arranging them on top of the vegetables. Sprinkle the remaining spice mixture over the chicken. Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked.
- Cut or shred chicken: Remove the chicken thighs from the slow cooker and place on a cutting board. Allow to cool slightly, then cut into bite-sized pieces or shred with two forks. Set aside the prepared chicken.
- Thicken the sauce: Pour the can of light coconut milk and the prepared cornstarch slurry into the slow cooker. Stir gently to combine with the vegetables and cooking liquids. Turn the slow cooker to HIGH heat, cover, and cook for 15 minutes until the sauce thickens slightly.
- Combine and finish cooking: Return the shredded or chopped chicken to the slow cooker and stir to coat the pieces evenly with the thickened sauce. Cover and continue cooking on HIGH for an additional 15 minutes until both the chicken and vegetables are hot and tender.
- Serve: Spoon the chicken curry over prepared brown rice or quinoa. Garnish with chopped fresh cilantro and serve warm. Optionally serve with naan bread for a complete meal.
Notes
- Use boneless, skinless chicken thighs for the best texture and flavor; thighs stay tender and juicy in slow cooking.
- Adjust the chili powder amount for desired spice level.
- The cornstarch slurry helps thicken the curry sauce without altering flavor.
- Leftovers can be refrigerated for up to 3 days and reheat well.
- For a richer curry, substitute light coconut milk with full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
