Description
A flavorful and hearty slow cooker chicken curry featuring tender chicken thighs, sweet potatoes, and bell peppers simmered in a spiced coconut milk sauce. Perfect for a comforting weeknight dinner served over rice or quinoa.
Ingredients
Units
Scale
Main Ingredients
- 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
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 can light coconut milk 14 ounces
- 2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
For Serving
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare 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 evenly over the vegetables.
- Make Spice Mix and Season Chicken: In a small bowl, combine curry powder, smoked paprika, ground cumin, ground chili powder, and kosher salt. Sprinkle about two-thirds of this spice blend evenly over both sides of the chicken thighs and rub to coat well. Set the remaining spices aside.
- Sear Chicken: Heat extra virgin olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the chicken thighs and sear for about 2 minutes on the first side and 1 minute on the second side until browned. Remove from heat.
- Add Chicken to Slow Cooker: Place the seared chicken thighs on top of the vegetables in the slow cooker. Sprinkle the reserved spice mixture over the chicken. Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until chicken reaches an internal temperature of 165 degrees F.
- Shred Chicken: Remove chicken from the slow cooker and transfer to a cutting board. Once cool enough to handle, cut into bite-size pieces or shred with two forks. Set aside.
- Thicken Sauce: Stir the can of light coconut milk and cornstarch slurry into the slow cooker mixture. Turn the slow cooker to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Combine and Heat: Return the shredded chicken to the slow cooker and stir to coat evenly with sauce. Cover and cook on HIGH for another 15 minutes until the chicken and vegetables are hot and tender.
- Serve: Spoon the chicken curry over prepared brown rice or quinoa. Garnish with chopped fresh cilantro and serve warm.
Notes
- Use chicken thighs instead of breasts to prevent drying out. If using breasts, monitor cooking time closely.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat gently in the microwave or on the stovetop with rice until warmed through.
- Do not freeze this curry as coconut milk will separate and become grainy.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
