This Slow Cooker Coconut Chicken & Sweet Potato Curry is made with coconut milk, chicken breasts, sweet potatoes, and delicious spices. Served over rice, it’s a simple, delicious weeknight dinner that you’re going to love!
I’ve had this Slow Cooker Coconut Chicken & Sweet Potato Curry bookmarked for over a couple years now and I’m kicking myself for not making this sooner.
We (ok, we as in everyone but Parker) are in love with this Coconut Chicken Curry and I can guarantee you it’s going to become one of my go-to slow cooker recipes from now on.
This is such a quick and simple meal to make. You can have it in your slow cooker in under 10 minutes and a few hours later have the most amazing, delicious meal.
The sauce is creamy and rich with a subtle flavor from the coconut milk and the spices give it THE best flavor. You can certainly adjust the amounts according to your liking. The first time I made this we all thought it needed some kick so I added cayenne pepper which made it even better!
You can serve this over white, brown or coconut rice (YUM!), or you can just skip the rice and eat it like a soup. Also, I highly recommend you make the simple soft flatbread to eat with this curry. In fact, it’s kind of nonnegotiable – make it!
How to store leftovers . . .
This is pretty much like soups and stews and can be refrigerated and frozen exceptionally well. I this this is as good or maybe even better the second day because the flavors meld together. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze leftovers in a freezer-safe container for up to 4-6 months.
A few helpful hints for making this dish:
- Be sure and add the sweet potatoes and bell pepper the last hour of cooking. The first time I made this I put them in at the beginning like the recipe said, and by the time the chicken was cooked, the sweet potatoes were way to soft and mushy, and the bell peppers were the same. I’ve found that all they need is about an hour and then they are the perfect tenderness.
- Cut the sweet potatoes on the larger size, and try and keep them all about the same size. I also like to cut the bell pepper into bigger pieces.
- Start with less cayenne pepper because you can always add more if you want this to have a little more kick.
- Feel free to adjust any of the seasonings to fit your taste buds.
- You can add 1/2 of a chopped onion if you want, but I chose to leave it out.
Simple lineup of ingredients:
- chicken breasts
- sweet potatoes
- red bell pepper
- coconut milk
- curry powder
- red curry paste
- garlic salt
- salt & pepper
I can’t wait for you to make this. If you love curry dishes, you’re going to love this one. Let me know if you give this a try.
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Slow Cooker Coconut Chicken & Sweet Potato Curry
- Total Time: 5 hours 10 minutes
- Yield: 4 to 5 servings 1x
Ingredients
- 2 chicken breasts ( about 1 1/4 to 1 1/2 lbs)
- 2 medium size sweet potatoes, peeled and cut into chunks
- 1 red bell pepper, seeds removed and chopped
- 1 (14 oz) can coconut milk
- 1/2 cup chicken broth
- 1 tablespoon curry powder (can adjust to your liking)
- 2 teaspoons red curry paste
- 1/2 teaspoon garlic salt
- 1/4 to 1/2 teaspoon cayenne pepper (adjust according to your taste)
- Salt & pepper to taste
- White, brown rice or coconut rice
Instructions
- Lightly season the chicken with salt and pepper and place in your slow cooker.
- Whisk coconut milk, chicken broth, curry powder, curry paste, garlic salt and cayenne pepper together in a bowl and pour over the chicken.
- Cover and cook on low for 4 to 5 hours or high 3-4 hours. During the last hour of cooking add the sweet potatoes and bell pepper. Once the chicken is cooked and the vegetables are tender, shred the chicken using two forks.
- Season with salt and pepper, if needed, and serve over rice.
Notes
- If you want your sauce to be slightly thicker, then whisk 1 to 2 tablespoons of cornstarch into 1/4 cup cold water and add to your slow cooker. Let it cook about another 20 minutes.
- Red curry paste is found down the Asian foods aisle in most grocery stores. I use the Thai Kitchen brand.
- Prep Time: 10 mins
- Cook Time: 5 hours
Recipe Source: Adapted slightly from Boys Ahoy
Jodi, oh my goodness, I made this for dinner tonight and my family said it’s the best dinner I’ve made all year, ha ha! Seriously so, so, so good!! Thanks for a killer recipe… this is being moved to my tried and true board!
★★★★★
Mona, I’m so glad you gave this a try and loved it! I am so in love with it and could eat it every single day! Thanks for letting me know you made it.
Yum! I couldn’t believe I was lucky enough to find this recipe…it is so DELICIOUS! The right amount of heat. Very pleased with how it turned out. Next time, I’ll definitely have to make the flatbread to go with it! Thank you for sharing!
★★★★★
So happy you loved this. Yes, you definitely need to make the flatbread next time!