Slow cooker chicken curry with sweet potatoes, onion, tomatoes, coconut milk, spinach and peas is a flavorful meal that's easy to prep and hands off as it cooks.
Some of you may know how very much I love and adore curry.
I like to think my next-door Indian neighbors growing up and my two Indian roommates in college helped contribute to this. The smell of curry simmering and wafting in the air just feels homey to me.
So I tend to make it a lot.
There's my 15-minute chicken curry that y'all love as much as we do. It's a great one for weeknights. And this coconut chicken curry takes just 20 minutes and is creamy but with a lovely brightness.
My slow cooker vegetarian curry with chickpeas and sweet potatoes is also a long-time favorite. Plus, it's hands off, which I love.
Today, we're combining all of those versions into this healthy, hearty and utterly delicious slow cooker chicken curry.
We've got sweet potatoes, onion and garlic. We've got tender chicken. We've got a rich sauce made from the tomatoes, coconut milk and warm spices. And we've got a hit of veggies with some spinach and peas.
I love every single thing about this dish and every single bite I bring to my mouth.
And it's really easy to prep. It takes maybe 20 minutes total to get everything chopped and layered into the crock pot. And then you can set it and walk away to get on with your day.
Plus, you are gifted with the most delicious aromas as this simmers and cooks in your kitchen.
It's just delightful all around.
OK, let's get cooking!
Ingredient Notes:
Chicken: You can use boneless, skinless chicken breasts or thighs; I've made it both ways. Or you can use a combination of the two, which is my preference.
Sweet potatoes: Be sure to cut these into small pieces so they will cook through and be tender.
Tomatoes: I like the extra oomph from the fire-roasted diced tomatoes, but a can of regular diced tomatoes or petite diced tomatoes would work fine, too.
Coconut milk: Regular or lite coconut milk is OK to use.
Veggies: I like having both the spinach and the peas in this dish, but you could also use just one or the other if you prefer.
Also, when the initial cook time is done and you remove the chicken to shred or chop it, the curry may seem really liquidy.
That's OK. Once the chopped or shredded chicken goes back in, it helps soak up some of that liquid - which makes the chicken extra flavorful - and brings the curry to the right consistency.
(Caveat: The liquid level of your finished dish will also depend on your slow cooker. I've made this in THREE different slow cookers and they all come out a little different.)
As for serving, this crock pot chicken curry is plenty flavorful on its own, but I always recommend some toppings to take it to the next level.
Curry Toppings:
- Chopped peanuts
- Chopped fresh cilantro (or parsley)
- Snipped fresh chives or chopped green onions
- Chutney (such as mango or apricot)
- Cooked, crumbled bacon
- Greek yogurt or sour cream
- Hot sauce or sriracha
My favorite combo is some peanuts, chutney, bacon and cilantro. SO good!
Finally, this is a complete meal as is, but you could certainly also serve it with some steamed rice (white, brown, basmati) and we definitely always love having some naan bread with our curry. Yum!
Deliciousness awaits, so I hope you give this a try soon.
Happy cooking!
XO,
Kathryn
Slow Cooker Chicken Curry
Ingredients
- 2 lbs. boneless, skinless chicken breasts or thighs (or a combination)
- 2 small sweet potatoes, cut into small cubes (about ½ inch)
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can fire roasted diced tomatoes (not drained)
- ⅔ cup coconut milk, (regular or lite)
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups fresh baby spinach
- 1 cup frozen peas
Toppings (optional):
- Chopped peanuts, chopped fresh cilantro, chutney, cooked crumbled bacon, hot sauce, etc.
For serving (optional):
- Steamed rice, warm naan bread
Instructions
- Place the sweet potatoes in the bottom of the slow cooker insert. Add the chopped onions and garlic on top.
- Lay the chicken breasts and/or thighs on top of the onion and sweet potatoes in the slow cooker.
- In a small bowl, combine the curry powder, garam masala, salt and black pepper. Sprinkle the seasoning mix all over the chicken.
- Add the diced tomatoes and the coconut milk to the slow cooker. No need to stir.
- Cover and cook on low for 5-6 hours or on high for 2 ½ to 3 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker. Chop or shred the chicken then return to the slow cooker and stir to combine with the sauce. (The chicken will help soak up some of the extra liquids.) Add the spinach and peas to the slow cooker and stir to combine.
- Cover and continue to cook for 15 minutes on low (or even on warm) to allow the spinach to wilt, the peas to warm through and the curry to set up.
- Serve hot with desired toppings. Serve over rice, if desired, and/or with naan bread on the side. Enjoy!
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