Name: Slow Cooker Chicken & Sweet Potato Curry
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Indian-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks; 2 medium sweet potatoes, peeled and cubed; 1 medium onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1 (14 oz) can coconut milk; 1 (14.5 oz) can diced tomatoes; 1/2 cup chicken broth or stock; Salt and pepper, to taste; Fresh cilantro, optional for garnish; Cooked rice or naan, for serving

Why You’ll Love This Recipe

This recipe is a perfect example of how slow cooking can unlock deep, complex flavors without needing constant attention. You’ll love how the sweet potatoes melt into the curry, giving it a natural sweetness that balances perfectly with the spices. It’s family-friendly, freezer-friendly, and made with wholesome ingredients. Plus, it’s naturally dairy-free and gluten-free, making it suitable for a variety of diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Sweet potatoes, peeled and cubed
Onion, diced
Garlic, minced
Fresh ginger, grated
Curry powder
Ground cumin
Ground coriander
Paprika
Coconut milk
Diced tomatoes (canned)
Chicken broth or stock
Salt and pepper
Fresh cilantro (optional, for garnish)
Cooked rice or naan (for serving)

Directions

Add the diced onion, garlic, and ginger to the bottom of your slow cooker.
Place the cubed sweet potatoes and chicken pieces on top.
Sprinkle the curry powder, cumin, coriander, and paprika over the chicken and sweet potatoes.
Pour in the diced tomatoes, coconut milk, and chicken broth. Stir gently to combine.
Season with salt and pepper to taste.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and the sweet potatoes are soft.
Shred or chop the chicken in the slow cooker and stir to mix everything well.
Serve hot over cooked rice or with warm naan, garnished with fresh cilantro if desired.

Servings and timing

This recipe makes approximately 4 to 6 servings.
Cook time in the slow cooker is 6–7 hours on low or 3–4 hours on high.
Prep time is about 15 minutes.

Variations

Spicier version: Add chopped chili or a dash of cayenne pepper for more heat.
Vegetarian option: Omit the chicken and add chickpeas or lentils for a plant-based alternative.
Add greens: Stir in spinach or kale during the last 30 minutes of cooking for added nutrition.
Creamier texture: Add a spoonful of peanut butter or almond butter to enrich the sauce.
Different protein: Try this recipe with boneless lamb, beef, or tofu for a variation in flavor and texture.

Storage/Reheating

Allow the curry to cool before transferring it to airtight containers.
Storage:

Refrigerate for up to 4 days.
Freeze for up to 3 months.

Reheating:

Reheat in a saucepan over medium heat until warmed through.
Microwave individual portions in 1-minute intervals, stirring between each, until hot.
If frozen, thaw overnight in the fridge before reheating.

FAQs

How spicy is this curry?

The base recipe is mild, but you can adjust the spice level by adding chili flakes or hot sauce to taste.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Just be careful not to overcook them, as they can dry out faster than thighs.

Can I cook this on the stovetop instead?

Yes, simply follow the same steps in a large pot or Dutch oven and simmer over low heat for 45–60 minutes.

What can I serve with this curry?

Steamed rice, jasmine or basmati, is classic. Naan, roti, or couscous also pair beautifully.

Can I use frozen chicken?

It’s best to thaw chicken before adding it to the slow cooker for food safety and even cooking.

Is this curry freezer-friendly?

Yes, this dish freezes very well. Store it in individual portions for easy meals later.

Can I make this curry ahead of time?

Absolutely. The flavors deepen over time, so it’s even better the next day.

What type of curry powder should I use?

A mild to medium curry powder is recommended. You can use store-bought or homemade.

Can I add other vegetables?

Yes, carrots, bell peppers, or peas can be added based on your preference. Add delicate veggies like peas near the end.

How do I thicken the sauce if it’s too runny?

Remove the lid for the last 30 minutes of cooking, or stir in a cornstarch slurry if needed.

Conclusion

Slow Cooker Chicken & Sweet Potato Curry is a satisfying, fuss-free meal that delivers bold flavor and nourishing comfort in every bite. Whether you’re feeding a family or prepping for the week ahead, this recipe offers both ease and versatility. Try it once, and it’s bound to become a regular in your meal rotation.