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
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)
- 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.
