There’s just something magical about coming home to a warm, comforting meal that’s been simmering all day in the slow cooker. My slow cooker chicken and sweet potato curry is one of my absolute favorites, and I can’t wait to share it with you! It’s packed with bold flavors from curry powder and ginger, combined with the sweetness of tender sweet potatoes and the heartiness of chicken. Trust me, the aroma wafting through your home will make your mouth water! This dish has become a staple in my kitchen because it’s not only easy to prepare, but it also brings everyone together around the table. Plus, it’s gluten-free, making it a perfect option for a variety of diets. Get ready to dive into a bowl of pure comfort!
Ingredients
(Tip: Make sure to gather everything before you start cooking—it makes the process so much smoother!)
- 2 lbs chicken breast, diced into bite-sized pieces
- 2 medium sweet potatoes, peeled and cubed for that perfect tender texture
- 1 can coconut milk (13.5 oz), giving the curry a rich, creamy base
- 1 onion, chopped for a savory depth of flavor
- 3 cloves garlic, minced to infuse that irresistible aroma
- 1 inch ginger, grated to add a warm, zesty kick
- 2 tablespoons curry powder, for that signature spice blend
- 1 teaspoon cumin, enhancing the earthy notes
- 1 teaspoon salt, to bring all those flavors together
- 1/2 teaspoon black pepper, for a touch of heat
- 1 cup chicken broth, to keep everything moist and flavorful
- 1 cup spinach, chopped for a burst of color and nutrients
- Fresh cilantro for garnish, adding a pop of freshness right before serving
How to Prepare the Slow Cooker Chicken and Sweet Potato Curry
Preparing the Ingredients
First things first, let’s get those ingredients ready! Start by dicing the chicken breast into bite-sized pieces—this helps them cook evenly and soak up all that delicious curry flavor. Next, peel the sweet potatoes with a vegetable peeler and then cut them into cubes. I usually aim for about 1-inch pieces; that way, they cook through without turning mushy. For the onion, chop it finely so it blends seamlessly into the curry, adding a sweet note as it cooks down. Finally, mince the garlic and grate the ginger; you’ll want these to be nice and small to release all their flavor during cooking. It’s all about those little touches!
Cooking Instructions
Now, let’s bring it all together in the slow cooker! Start by placing the diced chicken, sweet potatoes, chopped onion, minced garlic, and grated ginger right into the slow cooker. Then, sprinkle in the curry powder, cumin, salt, and black pepper, making sure everything gets a lovely coating of those spices. Pour in the coconut milk and chicken broth next—this is where the magic happens! Stir everything together gently; you want to ensure all those flavors mingle without breaking up the chicken too much. Cover the slow cooker, and set it to low for 6-8 hours or high for 3-4 hours. Oh, and here’s a pro tip: during the last 30 minutes of cooking, stir in the chopped spinach for a vibrant pop of color and nutrition. Trust me, it’s worth the wait!
Nutritional Information
Here’s a quick look at the estimated nutritional data for my slow cooker chicken and sweet potato curry. Each serving contains approximately 450 calories, with 20 grams of fat and 30 grams of protein. You’ll also get around 40 grams of carbohydrates, along with 6 grams of sugar and 6 grams of fiber. This dish is not only hearty and filling but also packed with nutrients, making it a wholesome choice for dinner. Keep in mind that these values are estimates and can vary based on specific ingredients used. Enjoy the goodness!
Why You’ll Love This Recipe
- Quick and easy preparation—just chop, toss, and let the slow cooker do the magic!
- Packed with flavor and nutrition; each bite is a delightful explosion of spices and sweetness.
- Perfect for meal prep; make a big batch and enjoy leftovers throughout the week.
- Gluten-free option, making it suitable for everyone at your dinner table.
- Comforting and hearty, it’s like a warm hug in a bowl after a long day.
Tips for Success
Want to make your slow cooker chicken and sweet potato curry absolutely perfect every time? Here are my top tips! First, don’t hesitate to adjust the spices to suit your taste—maybe a pinch more curry powder for extra warmth or a dash of chili powder for some heat. Just remember, you can always add more, but you can’t take it out once it’s in!
To prevent any overspill in your slow cooker, be sure not to overfill it; a good rule of thumb is to keep it no more than two-thirds full. And here’s a little secret: if you want to enhance those flavors even more, try adding a squeeze of fresh lime juice just before serving. It brightens everything up beautifully! Trust me, these small tweaks can take your curry to the next level. Enjoy!
Variations
One of the best things about my slow cooker chicken and sweet potato curry is how versatile it is! You can easily switch things up based on what you have on hand or your personal taste. For example, feel free to toss in other veggies like carrots, bell peppers, or even cauliflower for added texture and flavor. If you’re looking for a little extra zing, try adding a tablespoon of Thai red curry paste or some chopped fresh chili peppers—wow, what a kick!
If you’re in the mood for something different, swap out the chicken for chickpeas or lentils for a hearty vegetarian option. You could even use shrimp for a lighter twist that cooks up quickly. The possibilities are endless, so don’t be afraid to get creative and make this dish your own. Enjoy experimenting!
Storage & Reheating Instructions
Got leftovers from your slow cooker chicken and sweet potato curry? Lucky you! Storing this dish is super easy. Just transfer any leftovers into an airtight container and pop it in the refrigerator, where it’ll stay fresh for up to 3 days. If you want to keep it longer, you can also freeze it! Just make sure to use a freezer-safe container, and it should last for about 2-3 months.
When you’re ready to enjoy those tasty leftovers, simply thaw them overnight in the fridge if frozen. Reheat in the microwave or on the stovetop over low heat, stirring occasionally until heated through. You might want to add a splash of chicken broth or a bit of coconut milk while reheating to keep it creamy and moist. Trust me, this comforting curry tastes just as good the next day!
FAQ Section
Can I use other vegetables in this curry? Absolutely! Feel free to add veggies like carrots, bell peppers, or even green beans. Just keep in mind that cooking times may vary slightly depending on what you choose.
What can I substitute for coconut milk? If you’re not a fan of coconut milk, you can use heavy cream or a dairy-free alternative like almond milk. Just note that this will change the flavor profile a bit!
Can I make this curry ahead of time? Yes! This slow cooker chicken and sweet potato curry is perfect for meal prep. You can make it a day in advance and simply reheat when you’re ready to eat.
What can I serve with this curry? I love serving it with fluffy rice or warm naan bread to soak up all that delicious sauce. You could also pair it with a fresh salad for a lighter meal.
How can I adjust the spice level? If you prefer a milder curry, reduce the amount of curry powder and omit any additional spices like chili powder. You can always add more spices at the end to tailor it to your taste!
Print
Slow Cooker Chicken and Sweet Potato Curry: 5 Flavorful Tips
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This slow cooker chicken and sweet potato curry is a hearty dish packed with flavor and nutrition.
Ingredients
- 2 lbs chicken breast, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 can coconut milk (13.5 oz)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup spinach, chopped
- Fresh cilantro for garnish
Instructions
- Place chicken, sweet potatoes, onion, garlic, and ginger in the slow cooker.
- Add curry powder, cumin, salt, and pepper.
- Pour in coconut milk and chicken broth.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- During the last 30 minutes, stir in spinach.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spices to taste.
- Serve with rice or naan.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg
Keywords: slow cooker chicken and sweet potato curry
