Description
This Slow Cooker Chicken Curry is a comforting and flavorful dish featuring tender chicken thighs, sweet potatoes, and bell peppers simmered in a spiced coconut milk sauce. Perfect for an easy, hands-off dinner served over brown rice or quinoa with fresh cilantro.
Ingredients
Units
Scale
Vegetables
- 1 large sweet potato scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers cored and thinly sliced
Liquids & Spices
- 1/4 cup water
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
Protein
- 1 1/2 pounds boneless, skinless chicken thighs
Other
- 1 tablespoon extra virgin olive oil
- 1 can light coconut milk (14 ounces; for a thicker, creamier sauce, use regular coconut milk)
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
For Serving
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare the vegetables: Place the diced sweet potatoes and sliced bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top to add moisture and brightness.
- Mix the spices and season chicken: In a small bowl, combine the curry powder, smoked paprika, ground cumin, chili powder, and kosher salt. Place the chicken thighs on a large plate or cutting board, sprinkle both sides with about two-thirds of the spice mixture, and rub to coat evenly. Set the remaining spices aside for later.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the chicken thighs and sear them for about 2 minutes on the first side and 1 minute on the second side, until browned. This step adds flavor and texture.
- Add chicken to slow cooker: Transfer the seared chicken thighs onto the vegetables in the slow cooker. Sprinkle with the reserved remaining spice mixture to maximize flavor. Cover and cook on LOW setting for 4 to 5 hours or HIGH for 2 to 3 hours until chicken reaches an internal temperature of 165 degrees F and is cooked through.
- Shred the chicken: Remove the cooked chicken thighs and place them on a cutting board. When cool enough to handle, cut into bite-size pieces or shred with two forks. Set aside while preparing the sauce.
- Prepare the sauce: Pour the light coconut milk and cornstarch slurry into the slow cooker. Stir well to combine with the vegetables and cooking liquid. Set the slow cooker to HIGH, cover, and cook for 15 minutes to allow the sauce to thicken slightly.
- Finish the dish: Return the shredded chicken to the slow cooker and stir well to coat it in the thickened sauce. Cover and cook for an additional 15 minutes on HIGH until the chicken and vegetables are hot and tender throughout.
- Serve: Spoon the curry over prepared brown rice or quinoa, garnish with chopped fresh cilantro, and enjoy a warm, comforting meal.
Notes
- INGREDIENT NOTE: Chicken thighs are preferred to chicken breasts, which may dry out during the slow cooking process.
- TO STORE: Refrigerate leftovers in an airtight container for up to 5 days.
- TO REHEAT: Reheat combined rice and curry gently in the microwave or on stovetop until warm.
- TO FREEZE: Do not freeze this dish as coconut milk may separate and become grainy after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
