Nothing beats the warm, comforting embrace of a slow-cooked meal, and that is exactly what you get with this Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe. This dish brings together tender chicken, the natural sweetness of sweet potatoes, and the rich creaminess of coconut milk, all infused with fragrant curry spices. It’s a perfect weeknight dinner that feels special and satisfying without a lot of fuss. Whether you’re new to slow cooker recipes or a seasoned pro, this curry promises layers of flavor and a texture that melts in your mouth, making it an absolute favorite to keep on repeat.
Ingredients You’ll Need
The magic of the Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe lies in its simple yet essential ingredients. Each one plays a role in creating a dish that’s fragrant, hearty, and incredibly cozy.
- Chicken breasts (1 pound): The lean protein that soaks up all the rich curry flavors beautifully.
- Curry powder, mild (3 tablespoons): The star spice blend that provides warmth and depth without overpowering heat.
- Turmeric powder (1 teaspoon): Adds a golden hue and subtle earthy notes, plus wonderful health benefits.
- Ground coriander (½ teaspoon): Offers a hint of citrusy brightness to round out the spices.
- Salt (2 teaspoons): Enhances all those layered flavors and balances sweetness.
- Sugar (1 teaspoon): A small touch to complement the spices and bring out the natural sweetness in the vegetables.
- Coconut milk (2 cans, 15 ounces each): The creamy base that gives the curry its luscious texture and tropical flavor.
- Butter or olive oil (2 tablespoons): Adds richness and helps blend the aromatics and spices.
- Garlic, crushed (2 cloves): Brings savoriness and a fragrant kick to every bite.
- Sweet potatoes (4 cups, peeled and cubed): Their tender, naturally sweet flesh balances the spices perfectly.
- Sweet onion, diced (1 medium): Adds depth and sweetness as it gently softens during cooking.
- Cooked rice: The perfect fluffy base to serve this curry over, soaking up every bit of sauce.
- Fresh cilantro (optional): A bright garnish that adds freshness and a hint of herbaceousness.
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, coriander, salt, and sugar in a small bowl. This blend is going to infuse your curry with all those signature warm flavors. Pour all but one cup of the coconut milk into the bottom of your 6-quart Crock-Pot to create a creamy, fragrant base for the chicken and veggies to cook in. Keep the reserved coconut milk handy because it will be added later to finish the sauce with extra creaminess.
Step 2: Add Butter, Chicken, and Veggies
Next, toss in the butter, crushed garlic, and the seasoning mix you prepared. Stir everything to marry the flavors and then nestle the chicken breasts right into the liquid, ensuring they’re fully covered to absorb all that seasoning goodness. Now, add the sweet potatoes and diced sweet onion, giving a gentle stir to combine them evenly. This step is key for allowing the sweet potatoes to soak up the curry while they become tender during cooking.
Step 3: Cook in Crockpot
Cover your slow cooker and set it to Low for 5 to 6 hours or choose High for 4 to 5 hours, depending on your timing. The slow, gentle heat will make the chicken incredibly tender and let the flavors deepen overnight or throughout the day. During the last hour, keep an eye on the curry and stir if it starts sticking to the sides; this helps prevent any burning and encourages even cooking.
Step 4: Shred and Serve
When the chicken is cooked through and the sweet potatoes are tender, use two forks to shred the chicken directly in the Crock-Pot. This step transforms the dish into a saucy, comforting curry that’s easy to serve. Pour in the reserved cup of coconut milk, stirring until silky and smooth. Turn off the slow cooker and let it rest for about 20 minutes—this rest time thickens the sauce perfectly. Serve this rich Curry Chicken over fluffy basmati rice and sprinkle with fresh cilantro if you like that extra pop of green and bright flavor.
How to Serve Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe
Garnishes
Fresh cilantro works wonders to lift the rich flavors of this curry and add a lovely, herbaceous brightness. If you enjoy a bit of texture, tossing on some toasted coconut flakes or chopped roasted peanuts creates a delightful contrast. For those who love a little heat, a sprinkle of chili flakes or a side of sliced fresh jalapeños pairs beautifully.
Side Dishes
The easiest and most classic way to enjoy this curry is with steamed basmati rice, which excels at soaking up the creamy sauce. For a more colorful plate, serve alongside sautéed greens like spinach or kale, or even a crunchy cucumber salad to add refreshing contrast. Naan bread or warm flatbreads are wonderful for dunking and scooping up every last bit of curry.
Creative Ways to Present
For a fun twist, consider serving this Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe over cauliflower rice for a low-carb option. You can also turn it into a vibrant curry bowl by layering the curry with quinoa, roasted chickpeas, and sliced avocado. When entertaining, serve in individual bowls garnished with finely chopped fresh herbs, a wedge of lime, and a drizzle of yogurt to bring a touch of coolness.
Make Ahead and Storage
Storing Leftovers
This curry tastes fantastic the next day because the flavors have even more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to cool it completely before sealing to keep everything fresh and flavorful.
Freezing
If you want to prep in advance or save some for a later meal, this recipe freezes beautifully. Transfer cooled curry into freezer-safe containers or bags and freeze for up to 3 months. To prevent texture changes in the sweet potatoes, slightly undercook them the first time or accept a softer texture after freezing.
Reheating
When you’re ready to enjoy the leftovers, thaw in the fridge overnight if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of coconut milk or water if the sauce feels too thick. You can also reheat single portions in the microwave, just cover loosely to avoid splatters and stir halfway through heating.
FAQs
Can I use chicken thighs instead of breasts in this Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe?
Absolutely! Chicken thighs hold up well to slow cooking and often come out even more tender and flavorful than breasts. Just adjust the cooking time if needed, but generally, thighs work perfectly with this recipe.
Is it possible to make this recipe spicier?
Yes, adding a bit of cayenne pepper, chopped fresh chili, or chili flakes at Step 1 will elevate the heat level. You can also use a spicier curry powder blend if you prefer a curry with more kick.
Can I substitute the sweet potatoes with other vegetables?
Sweet potatoes add a unique sweetness and texture, but you can swap them with butternut squash or carrots for a slightly different flavor profile. Just ensure the cubes are around the same size for even cooking.
Do I need a 6-quart Crockpot specifically for this recipe?
A 6-quart slow cooker is ideal for having enough space to hold all the ingredients comfortably. However, if your Crockpot is smaller, you can halve the recipe or cook in batches.
How do I make the curry thicker if it’s too watery after cooking?
Let the curry rest in the Crockpot with the lid off for 15 to 20 minutes after cooking to let the sauce reduce and thicken. Alternatively, you can stir in a slurry of cornstarch and water during the last 30 minutes of cooking for more body.
Final Thoughts
If you’re craving a dish that feels like a warm hug and is effortlessly delicious, this Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe is your new go-to. It’s a winner for busy days when you want rich flavors and tender bites without a complicated process. Trust me, once you try this curry, you’ll want to keep it in regular rotation — it’s just that comforting and satisfying.
Print
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
- Diet: Gluten Free
Description
This Crockpot Curry Chicken recipe offers a flavorful, easy-to-make meal perfect for busy days. Tender chicken breasts simmered slowly with aromatic curry powder, turmeric, coriander, and creamy coconut milk create a rich and comforting curry. Sweet potatoes and onions add sweetness and texture, while cooking low and slow in the Crock-Pot results in juicy, shreddable chicken infused with spices. Serve this hearty curry over basmati rice for a delicious, satisfying dish.
Ingredients
Chicken and Curry Base
- 1 pound chicken breasts
- 3 tablespoons curry powder (mild)
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 (15 ounce) cans coconut milk (lite or full fat)
- 2 tablespoons butter (or olive oil)
- 2 cloves garlic (crushed)
Vegetables
- 4 cups sweet potatoes (peeled, cut into ½ to 1-inch cubes)
- 1 medium sweet onion (finely diced)
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, reserving the remaining coconut milk for later.
- Add butter, chicken, and veggies: Add the butter, crushed garlic, and the seasoning mixture to the Crock-Pot. Stir to combine. Place the chicken breasts into the slow cooker ensuring they are mostly submerged in the liquid. Add the cubed sweet potatoes and diced onion, stirring gently to distribute evenly.
- Cook in Crock-Pot: Cover the slow cooker and set it to Low for 5-6 hours or High for 4-5 hours. During the last hour of cooking, check the curry occasionally and stir to prevent sticking around the edges.
- Shred and serve: Approximately 30 minutes before cooking ends, shred the chicken breasts with two forks inside the slow cooker. Pour the reserved 1 cup of coconut milk into the curry and stir until fully incorporated. Turn off the slow cooker and allow the curry to rest for at least 20 minutes; this resting thickens the sauce. Serve the curry over cooked basmati rice and garnish with cilantro if desired.
Notes
- You can use either lite or full-fat coconut milk depending on your preference for creaminess and calorie content.
- Adjust the curry powder amount to your taste—use more for a spicier dish or less for a milder flavor.
- Shredding the chicken towards the end helps it soak up the flavors better and distributes it evenly throughout the curry.
- Resting the curry after cooking allows the sauce to thicken naturally without additional thickeners.
- For a gluten-free meal, ensure your curry powder and other seasonings have no gluten-containing additives.
