Description
This Slow Cooker Chicken Curry recipe is a flavorful and comforting meal featuring tender chicken thighs, sweet potatoes, and bell peppers simmered in a rich coconut curry sauce. Perfect for an easy, hands-off dinner served over brown rice or quinoa and garnished with fresh cilantro.
Ingredients
Units
Scale
Vegetables and Liquids
- 1 large sweet potato scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers cored and thinly sliced
- 1/4 cup water
- 1/4 cup freshly squeezed lime juice (about 2 limes)
Spices and Seasonings
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
Protein and Cooking Fats
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
Sauce and Thickener
- 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 keep vegetables moist during cooking.
- Mix the spice blend: In a small bowl, combine curry powder, smoked paprika, cumin, chili powder, and kosher salt. This will season both the chicken and the slow cooker dish.
- Season the chicken: Place the chicken thighs on a large plate or cutting board and sprinkle both sides with about two-thirds of the spice mixture. Rub the spices evenly over the chicken and set the remaining spice mix aside for later.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for about 2 minutes on the first side until browned, then about 1 minute on the other side. This locks in flavor and texture.
- Arrange in slow cooker: Place the seared chicken thighs on top of the vegetables in the slow cooker. Sprinkle the remaining spice mixture over the chicken to enhance the flavor. Cover the slow cooker.
- Slow cook the curry: Cook on LOW setting for 5 hours or HIGH for 3 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Shred or chop chicken: Remove the chicken thighs from the slow cooker and transfer to a cutting board. When cool enough to handle, cut into bite-size pieces or shred with two forks. Set aside.
- Thicken the sauce: Pour the coconut milk and cornstarch slurry into the slow cooker with the vegetables and cooking liquid. Stir well to combine. Turn the slow cooker to HIGH and cook, covered, for 15 minutes until the sauce thickens slightly.
- Combine chicken and sauce: Return the shredded chicken to the slow cooker. Stir to thoroughly coat the chicken with the thickened curry sauce. Cover and cook on HIGH for an additional 15 minutes until everything is hot and tender.
- Serve: Spoon the chicken curry over prepared brown rice or quinoa. Garnish with chopped fresh cilantro and serve warm for a delicious, satisfying meal.
Notes
- INGREDIENT NOTE: Chicken thighs are recommended as chicken breasts can dry out in the slow cooker. If using breasts, monitor cooking time closely.
- TO STORE: Refrigerate leftovers in an airtight container for up to 5 days.
- TO REHEAT: Combine desired portions of rice and curry, then warm gently on the stovetop or in the microwave until heated through.
- TO FREEZE: Do not freeze this dish, as the coconut milk may separate and develop an undesirable texture when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
