If you’re craving a dish that brings comforting warmth, rich flavors, and vibrant colors all in one pot, look no further than this delightful Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe. This meal combines tender chicken breasts with sweet potatoes soaked in a fragrant curry sauce made creamy with coconut milk. The slow cooker magic allows the spices to meld perfectly while the chicken turns irresistibly juicy. It’s a fuss-free dinner that feels like a hug in a bowl, perfect for busy weeknights or cozy gatherings with loved ones.
Ingredients You’ll Need
Gathering these simple yet essential ingredients sets you up for success in crafting a dish that’s layered with texture, color, and bold flavor. Each item plays its part—from the sweetness of the potatoes to the earthiness of the spices and the creaminess of the coconut milk.
- 1 pound chicken breasts: Choose fresh, skinless chicken breasts for tender, juicy results.
- 3 tablespoons curry powder (mild): This brings the signature warmth and complexity of the curry flavor.
- 1 teaspoon turmeric powder: Adds subtle earthiness and a vibrant golden hue.
- ½ teaspoon ground coriander: Offers a citrusy, slightly sweet undertone to brighten the dish.
- 2 teaspoons salt: Essential for balancing and enhancing all flavors.
- 1 teaspoon sugar: Helps mellow the spices and rounds out the savory elements.
- 2 15-ounce cans coconut milk (lite or full fat): Provides rich creaminess and a luscious sauce base.
- 2 tablespoons butter or olive oil: A fat that adds depth and helps to melt the spices into the sauce.
- 2 cloves garlic (crushed): Infuses aromatic pungency that wakes up the palate.
- 4 cups sweet potatoes (peeled, cut into ½ to 1-inch cubes): Adds natural sweetness and soft texture.
- 1 medium sweet onion (finely diced): Delivers mild sweetness and a bit of bite to complement the curry spices.
- Rice (cooked): The perfect base to soak up every bit of the creamy curry sauce.
- Cilantro (optional): A fresh herb that adds brightness and a pop of green for garnish.
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, ground coriander, salt, and sugar in a small bowl. This spice blend forms the fragrant backbone of your curry. Pour all but 1 cup of the coconut milk into the bottom of your Crock-Pot, reserving the rest for later. This creates a creamy, spiced base that will infuse the chicken and vegetables as they cook.
Step 2: Add butter, chicken, and veggies
Next, toss in the butter and crushed garlic to add richness and aromatic flavor. Nestle the chicken breasts into the slow cooker, making sure they’re fully submerged in the coconut curry liquid. Add the sweet potatoes and diced onion—a colorful and hearty combo that soaks up the curry sauce beautifully. Give everything a gentle stir to mix the ingredients without disturbing the chicken too much.
Step 3: Cook in crockpot
Cover your slow cooker and set it to Low for 5 to 6 hours, or High for 4 to 5 hours, depending on your schedule. During the final hour of cooking, keep an eye on the curry to prevent it from sticking to the pot’s sides, stirring if needed. This slow gentle simmer melds the spices and tenderizes the chicken to perfection, while the sweet potatoes soften and enrich the sauce.
Step 4: Shred and serve
In the last 30 minutes, shred the chicken right in the pot using two forks—this helps the meat soak up even more of the luscious sauce. Pour in the reserved 1 cup of coconut milk and stir it all together to create a beautifully creamy consistency. Turn off the slow cooker and let the curry rest for at least 20 minutes before serving; it will thicken nicely while resting. Serve over warm basmati rice and sprinkle with fresh cilantro if you like, then dig into a bowlful of cozy comfort.
How to Serve Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe
Garnishes
Finishing your dish with fresh garnishes enhances both taste and presentation. A handful of chopped cilantro adds a burst of herbal freshness and a lovely green contrast to the rich orange curry. You might also consider a squeeze of fresh lime juice for a zesty lift or a scattering of toasted cashews for crunch.
Side Dishes
This curry pairs wonderfully with fluffy basmati rice, which soaks up every bit of the rich sauce. Roasted or steamed greens like spinach or kale offer a nutrient-packed, slightly bitter balance to the mild sweetness of the curry. For an extra touch, some warm naan bread or crusty bread is perfect for mopping up the sauce and making your meal even more satisfying.
Creative Ways to Present
For a visually striking meal, serve the curry in shallow bowls topped with a swirl of coconut milk or a sprinkle of red chili flakes for an appealing pop of color. You can also layer it over a bed of fragrant jasmine rice in a colorful ceramic dish for an inviting table centerpiece. Hosting? Serve it in individual ramekins with a sprig of cilantro and a wedge of lime to make every guest feel special.
Make Ahead and Storage
Storing Leftovers
After enjoying your Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe, store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen overnight, making your next meal just as delicious—if not more.
Freezing
This curry freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Reheating
To reheat, warm the curry over low heat on the stovetop, stirring occasionally to prevent sticking and to evenly warm the coconut sauce. If it’s too thick after cooling, add a splash of coconut milk or broth to loosen the sauce and bring it back to creamy perfection.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a fantastic alternative, offering a richer flavor and tender, juicy texture that works beautifully with the curry spices and coconut milk.
Is this recipe spicy?
This Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe uses mild curry powder, so it leans towards gentle warmth rather than heat. You can always add red pepper flakes or cayenne if you like a bit more kick.
Can I make this recipe dairy-free?
Yes, just substitute the butter with olive oil or coconut oil to keep the dish dairy-free and still enjoy its creamy, comforting flavor.
What can I substitute for sweet potatoes?
If you want a twist or don’t have sweet potatoes, try using butternut squash or carrots. They deliver similar sweetness and texture that complements the curry wonderfully.
Do I have to shred the chicken?
Shredding the chicken helps it absorb more sauce and makes the texture more consistent throughout the dish, but you can certainly serve the breasts whole if you prefer a chunkier presentation.
Final Thoughts
There is something undeniably comforting and satisfying about this Crockpot Curry Chicken with Sweet Potatoes and Coconut Milk Recipe. It’s a set-it-and-forget-it kind of dinner that fills your home with incredible aromas and ends in a bowl that warms your soul. Whether you’re cooking for family, friends, or just yourself, I hope you give this cozy, flavorful curry a try and make it a new favorite in your meal rotation.
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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-inspired
- Diet: Halal
Description
This Crockpot Curry Chicken recipe is a flavorful and comforting slow-cooked dish featuring tender chicken breasts simmered in a rich, mildly spiced coconut curry sauce with sweet potatoes and onions. Perfect for a hands-off meal, it combines aromatic spices like curry powder, turmeric, and coriander with creamy coconut milk, creating a deliciously creamy and hearty dish that pairs beautifully with basmati rice and fresh cilantro.
Ingredients
Chicken and Curry Base
- 1 pound chicken breasts
- 3 tablespoons mild curry powder
- 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
- Cooked basmati rice
- 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. Set aside the reserved 1 cup of coconut milk for later use.
- Add butter, chicken, and veggies: Add butter, crushed garlic, and the seasoning mixture to the coconut milk in the slow cooker. Stir to incorporate. Place the chicken breasts into the slow cooker, ensuring they are submerged in the liquid. Add the peeled and cubed sweet potatoes and finely diced sweet onion, then stir gently to combine all the ingredients.
- Cook in crockpot: 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 periodically and stir the curry to prevent sticking to the sides of the crockpot.
- Shred and serve: About 30 minutes before the cooking time ends, shred the chicken in the crockpot using two forks. Pour in the reserved 1 cup of coconut milk and stir well to combine. Turn off the slow cooker and let the curry rest for at least 20 minutes to thicken the sauce. Serve the curry over cooked basmati rice, garnished with fresh cilantro if desired.
Notes
- You can use either light or full-fat coconut milk depending on your preference for creaminess and richness.
- Shredding the chicken in the slow cooker helps the flavors absorb better into the meat and creates a nice texture.
- If you prefer a thicker sauce, allow the curry to rest with the lid off after cooking for longer to reduce excess liquid.
- Adjust the curry powder amount for more or less heat and flavor intensity.
- For added protein variation, chicken thighs could be used, but adjust cooking times accordingly.
