If you’re looking for a hearty, comforting dish that fills your kitchen with the most inviting aromas all day long, then this Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe is pure magic. It brings together tender chicken thighs, sweet and tender chunks of sweet potato, and vibrant red bell peppers all simmered in a lush, spiced coconut curry sauce. Every bite is a symphony of flavors and colors that feels like a warm hug on a chilly evening. It’s effortless to prepare and perfect for busy days when you still want a homemade dinner full of soul and satisfaction.
Ingredients You’ll Need
This Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe shines because of its simple yet thoughtfully chosen ingredients. Each adds a layer of taste, texture, or color that makes the dish truly special—and it’s all straightforward pantry staples and fresh produce.
- 1 large sweet potato (scrubbed and diced into 1/2-inch pieces): Adds natural sweetness and a creamy texture that contrasts beautifully with the spices.
- 2 red bell peppers (cored and thinly sliced): Bring a fresh, slightly crunchy element along with vibrant color.
- 1/4 cup water: Helps the vegetables start softening in the slow cooker.
- 1/4 cup freshly squeezed lime juice (about 2 limes): Brightens the dish with acidity, balancing out the richness.
- 2 tablespoons curry powder: The star spice blend that gives the curry its warm, aromatic foundation.
- 2 teaspoons smoked paprika: Adds a smoky depth that enhances the complexity of flavors.
- 1 teaspoon ground cumin: Contributes earthiness and a subtle bitterness for balance.
- 1 teaspoon ground chili powder: Provides a gentle heat that tingles just right.
- 1 teaspoon kosher salt: Essential for bringing all the flavors into harmony.
- 1 1/2 pounds boneless, skinless chicken thighs: Juicy and flavorful, they stay tender after hours of slow cooking.
- 1 tablespoon extra virgin olive oil: For searing the chicken and locking in flavor.
- 1 can light coconut milk: Creates the creamy, luscious sauce that coats every bite.
- 2 tablespoons cornstarch (mixed with 3 tablespoons water to create a slurry): Thickens the sauce to a perfect consistency without heaviness.
- Prepared brown rice or quinoa: Ideal for soaking up all the delicious curry sauce when serving.
- Chopped fresh cilantro: Adds a fresh, herbal finish that brightens each mouthful.
How to Make Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe
Step 1: Prepare the Vegetables
Start by placing the diced sweet potatoes and thinly sliced red bell peppers in the bottom of your slow cooker. Pour the water and the freshly squeezed lime juice over the veggies to gently infuse them with zesty brightness as they cook, creating a flavorful base layer for your curry.
Step 2: Season the Chicken
Mix the curry powder, smoked paprika, cumin, chili powder, and kosher salt in a small bowl to create your vibrant spice blend. Generously sprinkle about two-thirds of this mix over both sides of the chicken thighs, taking a moment to rub the spices in and build that flavor before cooking. Reserve the remaining spices for later use.
Step 3: Sear for Extra Flavor
Heat the olive oil in a skillet until it’s shimmering hot. Quickly sear the chicken thighs for about two minutes on the first side and one minute on the second. This step might feel small, but it’s crucial—searing locks in juices and adds that gorgeous caramelized crust that intensifies the overall taste.
Step 4: Layer and Cook
Place your seared chicken right on top of the vegetables in the slow cooker and sprinkle the remaining spice blend evenly over the chicken. Cover the slow cooker and cook on LOW for approximately 4 to 5 hours, or HIGH for 2 to 3 hours. The chicken should be perfectly cooked and register 165°F on an instant-read thermometer. This slow-and-low cooking makes the meat incredibly tender and flavorful.
Step 5: Shred or Slice the Chicken
Carefully remove the chicken thighs from the slow cooker and transfer them to a cutting board. When cool enough to handle, cut the chicken into bite-sized pieces or shred it with two forks to get that wonderful texture that lets the coconut curry sauce soak right in.
Step 6: Prepare the Sauce
Pour the coconut milk into the slow cooker along with the cornstarch slurry, stirring everything together to combine it with the veggies and cooking juices. Increase the heat to HIGH and cook, uncovered, for 15 minutes so the sauce thickens into a silky finish that clings perfectly to the chicken and vegetables.
Step 7: Final Touches and Finish Cooking
Return the shredded chicken to the slow cooker, stirring it well to coat in the thickened curry sauce. Cover again and cook on HIGH for another 15 minutes to ensure everything is piping hot and the flavors meld beautifully. Now it’s ready to serve and enjoy!
How to Serve Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe
Garnishes
Top your curry with freshly chopped cilantro—it cuts through the richness and adds a fresh, herbaceous note that makes every bite burst with layered flavors. A squeeze of extra lime juice on top before serving also elevates the dish wonderfully.
Side Dishes
This dish pairs perfectly with fluffy brown rice or nutty quinoa, both of which soak up the creamy curry sauce in the most delightful way. For an extra touch, warm some naan bread to scoop up every last bit—making it a total crowd-pleaser.
Creative Ways to Present
For a vibrant presentation, consider serving the curry in individual bowls topped with a dollop of yogurt or a sprinkle of toasted nuts such as cashews. Adding a few thinly sliced fresh chili peppers brings some heat and visual punch for those who love a kick.
Make Ahead and Storage
Storing Leftovers
Store your leftover Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe in airtight containers in the refrigerator for up to 4 days. The flavors continue to develop, making the next-day meal even more delicious!
Freezing
This curry freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and heat gently on the stovetop or microwave.
Reheating
Reheat leftovers slowly over low heat on the stovetop or in the microwave, stirring occasionally. If the sauce seems too thick, add a splash of water or coconut milk to bring it back to the perfect consistency without losing that rich flavor.
FAQs
Can I use chicken breasts instead of thighs?
You can swap in chicken breasts, but thighs stay juicier during long cooking times. If you do use breasts, check the temperature early to avoid drying them out.
Is it necessary to sear the chicken first?
Searing adds depth of flavor and locks in juices, but you can skip this step if you’re short on time—the curry will still be tasty.
What can I substitute for coconut milk?
If you’re out of coconut milk, use half-and-half or heavy cream as a substitute, though it will change the flavor profile slightly.
Can I make this curry spicy?
Absolutely! Add extra chili powder or toss in some fresh chopped chili peppers when cooking to boost the heat.
How do I make the sauce thicker without cornstarch?
If you don’t have cornstarch, you can simmer the sauce uncovered for longer to reduce it, or use arrowroot powder or flour as a thickening alternative.
Final Thoughts
This Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe truly feels like a culinary warm hug that’s as comforting as it is colorful and flavorful. It’s simple to throw together and rewards you with a rich, aromatic meal that delights the senses and nourishes the soul. I encourage you to dive into this recipe and let it become one of your go-to slow cooker favorites that brighten up busy days and cozy nights alike.
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Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4 to 4.4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Chicken Curry is a flavorful and comforting dish featuring tender chicken thighs, sweet potatoes, and red bell peppers simmered in a rich coconut milk and spice sauce. With a blend of curry powder, smoked paprika, cumin, and chili powder, this dish is perfect for a hands-off meal that delivers deep, warm flavors and a creamy texture, served best over brown rice or quinoa.
Ingredients
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)
- 1 can light coconut milk
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 Aids
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 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 red bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and freshly squeezed lime juice over the vegetables to add moisture and brightness.
- Mix spices and season chicken: In a small bowl, combine the curry powder, smoked paprika, ground cumin, chili powder, and kosher salt. Place the chicken thighs on a large plate or cutting board and sprinkle both sides with about two-thirds of the spice mix. Rub the spices into the chicken thoroughly, then set the remaining spice mixture aside for later use.
- Pan sear the chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the spiced chicken thighs to the pan. Sear the chicken on the first side for about 2 minutes until browned, then flip and cook for an additional 1 minute on the second side. This seals in juices and adds depth of flavor.
- Slow cook the chicken and vegetables: Transfer the seared chicken thighs on top of the vegetables in the slow cooker. Sprinkle the remaining spice mixture over the chicken. Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the chicken is fully cooked and registers 165°F on an instant-read thermometer.
- Slice or shred the chicken: Carefully remove the chicken thighs from the slow cooker and place on a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it using two forks. Set aside the prepared chicken.
- Thicken the sauce: Pour the can of light coconut milk and the cornstarch slurry (cornstarch mixed with water) into the slow cooker. Stir well to combine with the vegetables and cooking liquid. Turn the slow cooker to HIGH, cover, and cook for an additional 15 minutes until the sauce thickens slightly.
- Recombine chicken and finish cooking: Return the shredded or cut chicken to the thickened sauce in the slow cooker. Stir thoroughly to coat the chicken evenly. Cover and cook on HIGH for another 15 minutes until the chicken and vegetables are heated through and tender.
- Serve: Spoon the chicken curry over prepared brown rice or quinoa. Garnish with chopped fresh cilantro for a fresh herbal note. Serve warm and enjoy this hearty, aromatic meal.
Notes
- For best results, use boneless, skinless chicken thighs as they remain moist and tender during slow cooking.
- If you prefer a spicier curry, increase the amount of chili powder or add fresh chopped chilies.
- This recipe can be prepared on HIGH or LOW in the slow cooker depending on your schedule; just adjust the cooking times accordingly.
- The lime juice brightens the flavors but can be omitted if unavailable.
- Leftovers keep well refrigerated for up to 3 days and also freeze nicely for up to 2 months.
- Serve with naan or your preferred flatbread as an alternative to rice or quinoa for a more traditional side.
