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Chicken curry in a white bowl garnished with fresh cilantro and sliced green onions.

Curry Chicken in the Crockpot

Delicious creamy coconut curry chicken with tender sweet potatoes over rice. Lime juice and cilantro adds a wonderful brightness. Don't skip the browning step - it adds a lot of flavor!
5 from 1 vote
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Author Kori Butler
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Slow Cooker Recipes
Cuisine American | Asian
Servings 6
Calories 294 kcal

Equipment

  • 4 to 6 quart crock pot

Ingredients
  

  • 8 boneless skinless chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons coconut oil (canola may also be used)
  • 1 large onion (cut in half and then sliced)
  • 2 tablespoons fresh ginger (grated)
  • 3 teaspoons garlic (minced)
  • 2 tablespoons curry powder
  • 1 cup chicken broth
  • 1 (14-ounce can) unsweetened coconut milk
  • 1 large sweet potato (peeled, cut into 1" cubes)
  • 1 medium red bell pepper (sliced, seeds removed)
  • ⅓ cup fresh cilantro (chopped)

Instructions
 

  • Sprinkle salt pepper evenly over the chicken.
  • Heat 1 tablespoon of the oil in a large skillet (preferably nonstick) over medium-high heat. Working in batches of 4, brown the chicken 2 minutes on each side. Remove from skillet and place in the slow cooker.
  • Add onions to the skillet and cook until softened. Add ginger, garlic, and curry powder then cook for 1 minute. Pour in chicken stock and stir to remove any loose bits on the bottom of the pan.
  • Pour the chicken stock and onion mixture over the chicken in the crockpot. Add coconut milk, sweet potatoes, and bell pepper. Arrange the chicken over the potatoes and peppers.
  • Cover and cook on low for 2 to 3 hours or until the chicken reaches 165℉ and the sweet potatoes are tender.
  • Removed chicken and vegetables to a plate and keep warm.
  • Transfer pot juice to a saucepan. Bring to a boil over medium heat and simmer until the sauce is reduced by half.
  • Stir in lime juice, cilantro, and season with salt and pepper to taste.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Chicken breasts can be substituted but watch them carefully as they can dry out fast; add other seasonings such as garam masala, or spice it up with thai chili paste. 
  • TIPS: Don't overcook the chicken and potatoes. The sweet potatoes can become mushy and chicken dry if cooked too long. 
  • SERVING SUGGESTIONS: Serve over hot cooked jasmine rice with fresh cilantro, sliced green onion, lime wedges, and sour cream of Greek yogurt. 

Nutrition

Calories: 294kcalCarbohydrates: 16gProtein: 31gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 143mgSodium: 374mgPotassium: 684mgFiber: 3gSugar: 4gVitamin A: 8157IUVitamin C: 4mgCalcium: 52mgIron: 2mg
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