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

Scale

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)

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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. 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.