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

Scale

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)

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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, 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.