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This Slow Cooker Chicken Curry combines tender chicken, sweet potatoes, and red bell peppers in a spiced coconut sauce that’s both creamy and vibrant. With the curry powder’s warmth and smoked paprika’s depth, it’s a comforting meal with a hint of smokiness. Serve with rice, naan, or garnished with fresh cilantro for a delicious, easy-to-make curry.
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Slow Cooker Chicken Curry

This Slow Cooker Chicken Curry combines tender chicken, sweet potatoes, and red bell peppers in a spiced coconut sauce that’s both creamy and vibrant. With the curry powder’s warmth and smoked paprika’s depth, it’s a comforting meal with a hint of smokiness. Serve with rice, naan, or garnished with fresh cilantro for a delicious, easy-to-make curry.
Course Dinner
Cuisine Indian
Keyword Chicken Curry, Slow Cooker Chicken Curry
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 large sweet potato scrubbed and diced into 1/2-inch pieces
  • 2 red bell peppers cored and thinly sliced
  • ¼ cup water
  • ¼ cup freshly squeezed lime juice about 2 limes
  • 2 Tbsp cornstarch mixed with 3 Tbsp water to create a slurry
  • 2 Tbsp curry powder
  • 1 Tbsp extra virgin olive oil
  • 2 Tsp smoked paprika
  • 1 Tsp ground cumin
  • 1 Tsp ground chili powder
  • 1 Tsp kosher salt
  • 1 can light coconut milk 14 ounces

Instructions

  • Layer the sweet potatoes and bell peppers in the bottom of a 5-quart (or larger) slow cooker. Drizzle the water and lime juice evenly over the top.
  • In a small bowl, mix together the curry powder, smoked paprika, cumin, chili powder, and salt. Lay the chicken thighs on a large plate or cutting board, then sprinkle about two-thirds of the spice mixture over both sides. Rub the spices into the chicken to coat evenly, and reserve the remaining spice blend.
  • In a large skillet, heat the olive oil over medium-high heat until it’s hot and shimmering. Add the chicken thighs and sear them briefly, about 2 minutes on the first side and 1 minute on the other, until browned.
  • Transfer the seared chicken to the slow cooker, placing it on top of the vegetables. Sprinkle the remaining spice mixture over the chicken. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is thoroughly cooked and reaches an internal temperature of 165°F when checked with an instant-read thermometer.
  • Take the chicken thighs out of the slow cooker and place them on a cutting board. Once they are cool enough to handle, cut the chicken into bite-sized pieces or shred it using two forks. Set the chicken aside.
  • Add the coconut milk and cornstarch slurry to the slow cooker, stirring to mix with the vegetables and cooking liquid. Set the slow cooker to HIGH, cover, and cook for 15 minutes, allowing the sauce to thicken slightly.
  • Place the chicken back into the slow cooker and mix it well to ensure it’s evenly coated in the sauce. Cover the cooker and let it cook on HIGH for another 15 minutes, allowing the chicken and vegetables to heat through and become tender. Enjoy.