Crockpot Curry Chicken Recipe

Introduction

This Crockpot Curry Chicken is a comforting and flavorful dish perfect for busy days. Tender chicken and sweet potatoes simmer in a rich, mildly spiced coconut curry sauce. It’s easy to prepare and makes a satisfying meal served over rice.

Ingredients

• 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)
• 4 cups sweet potatoes (peeled, cut into ½ to 1-inch cubes)
• 1 medium sweet onion (finely diced)
• Rice (cooked, for serving)
• Cilantro (optional, for garnish)

Instructions

1. Step 1: In a small bowl, whisk together curry powder, turmeric, coriander, salt, and sugar.
2. Step 2: Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Reserve the remaining coconut milk for later.
3. Step 3: Add butter, crushed garlic, and the seasoning mixture to the slow cooker. Stir to mix the ingredients.
4. Step 4: Place chicken breasts in the slow cooker, submerging them in the liquid. Add sweet potatoes and diced onion, then stir gently to combine.
5. Step 5: Cover and cook on Low for 5-6 hours or High for 4-5 hours. Check during the last hour and stir if the curry begins to stick to the sides.
6. Step 6: About 30 minutes before finishing, shred the chicken with two forks. Stir in the reserved 1 cup of coconut milk until well combined.
7. Step 7: Turn off the slow cooker and let the curry rest for at least 20 minutes to thicken the sauce.
8. Step 8: Serve the curry over cooked rice and garnish with cilantro if desired. Enjoy!

Tips & Variations

• Use full-fat coconut milk for a richer sauce, or lite to keep it lighter without sacrificing too much creaminess.
• Substitute chicken thighs for juicier meat and more flavor.
• Add chopped spinach or kale in the last 30 minutes for extra greens.
• Adjust curry powder quantity to suit your preferred spice level.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This curry can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about an hour on Low to ensure they cook through fully.

Is this curry very spicy?

No, this recipe uses mild curry powder, making it flavorful without being hot. You can always add chili flakes or fresh chili if you want more heat.

Crockpot Curry Chicken Recipe

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★★★★★

5 from 55 reviews

This Crockpot Curry Chicken is a comforting, flavorful slow-cooked dish that combines tender chicken breasts with a rich, mildly spiced coconut curry sauce, sweet potatoes, and onions. It’s easy to prepare and perfect for a hearty weeknight meal served over basmati rice with optional fresh cilantro garnish.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours on Low or 4 to 5 hours on High
• Total Time: 5 hours 15 minutes to 6 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Indian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 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)
• 2 tablespoons butter (or olive oil)

Spices and Seasonings

• 3 tablespoons curry powder (mild)
• 1 teaspoon turmeric powder
• ½ teaspoon ground coriander
• 2 teaspoons salt
• 1 teaspoon sugar

Liquids

• 2 (15-ounce) cans coconut milk (lite or full fat)

To Serve

• Rice (cooked, preferably basmati)
• Cilantro (optional, for garnish)

Instructions

1. Combine seasonings and coconut milk: In a small bowl, whisk together curry powder, turmeric powder, ground coriander, salt, and sugar until well mixed. Pour all but 1 cup of the coconut milk into the bottom of a 6-quart Crock-Pot, reserving the remaining 1 cup for later.
2. Add butter, garlic, chicken, and vegetables: Add butter and crushed garlic to the Crock-Pot and stir to combine with the coconut milk and spices. Submerge the chicken breasts fully in the liquid. Add the cubed sweet potatoes and finely diced sweet onion, stirring gently to incorporate all ingredients evenly.
3. Slow cook the curry: Cover the slow cooker and cook on Low for 5-6 hours or on High for 4-5 hours. During the last hour of cooking, check the curry for sticking and stir gently if necessary to prevent burning on the sides.
4. Shred the chicken and finish curry: During the last 30 minutes of cooking, use two forks to shred the chicken breasts directly in the pot, mixing them into the sauce. Pour in the reserved 1 cup of coconut milk and stir until fully combined to enrich the curry sauce.
5. Rest and serve: Turn off the slow cooker and let the curry rest for at least 20 minutes to thicken the sauce further. Serve hot over cooked basmati rice and garnish with fresh cilantro if desired. Enjoy your comforting crockpot curry chicken meal!

Notes

• You can use either lite or full-fat coconut milk depending on your preference for richness.
• If you prefer more heat, consider adding crushed red pepper flakes or a dash of cayenne alongside the mild curry powder.
• To save time, the curry can be prepped the night before and cooked the next day.
• Ensure chicken breasts are fully submerged in liquid to allow even cooking and prevent drying out.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: crockpot chicken curry, slow cooker curry, coconut chicken curry, sweet potato curry, easy curry recipe, gluten free curry