Slow Cooker Chicken and Sweet Potato Curry
A comforting dish of tender chicken thighs and sweet potatoes in a rich coconut curry sauce, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 2 large sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- to taste Salt and pepper
- to taste Fresh cilantro for garnish (optional)
Instructions
Preparation
- Start by peeling and cubing the sweet potatoes. Dice the onion, and chop the garlic.
Layering
- In your slow cooker, layer the cubed sweet potatoes, then top them with the diced onions and minced garlic.
Add Chicken
- Place the chicken thighs on top of the veggies.
Add Sauce
- In a separate bowl, whisk together the coconut milk, curry powder, cumin, ground ginger, salt, and pepper. Pour this mixture over the chicken.
Cooking
- Cover your slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
Finishing Touch
- When the cooking time is up, shred the chicken right in the slow cooker before serving.
Serving
- Portion out servings and garnish with fresh cilantro if desired. Enjoy!
Notes
For substitutions, consider using lamb or beef for a variation. Add spinach or kale during the last hour for extra nutrition. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.