Crockpot Curry Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://amayaharis.com/crockpot-curry-chicken-recipe/
