Crockpot Curry Chicken Recipe
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
Thai
Crockpot Curry Chicken Recipe
Description
Crockpot Curry Chicken features skinless chicken breasts cooked with diced sweet potatoes and onions in a mildly spiced curry sauce made from curry powder, turmeric, coriander, salt, sugar, and coconut milk. Butter and crushed garlic are added for richness and aroma. The slow cooker method allows the flavors to meld slowly, resulting in tender chicken that can be easily shredded and a sauce that thickens and deepens in flavor as it cooks.
The curry sauce balances the warmth of the spices with the natural sweetness of coconut milk and sweet potatoes. The vegetables soften into a tender texture that contrasts with the shredded chicken. Cooking on low or high heat settings adjusts the total cooking time but still produces the same tender result. Adding reserved coconut milk near the end finalizes the creaminess of the sauce.
This recipe is ideal for an effortless meal served over rice, garnished with chopped cilantro for freshness if desired. It stores well and the flavors intensify after refrigeration, making leftovers an asset. The notes emphasize safe freezing times and reheating recommendations to maintain texture and flavor.
Shredding the chicken before the end of cooking integrates the meat more evenly through the dish. Stirring toward the end helps prevent sticking. The recipe advises allowing the curry to rest off heat before serving to thicken the sauce further.
Ingredients
- 1 lb. chicken breast
- 3 Tbsp. curry powder mild
- 1 tsp. turmeric powder
- ½ tsp. ground coriander
- 2 tsp. salt
- 1 tsp. sugar
- 2 oz. cans coconut milk lite or full fat
- 2 Tbsp. butter or olive oil
- 2 cloves garlic crushed
- 4 cups sweet potato peeled, cut into ½ to 1-inch cubes
- 1 medium sweet onion finely diced
- rice cooked
- cilantro optional
- See this recipe in Meal Plan #6
Instructions
- Combine seasonings and coconut milk: Whisk together curry powder, turmeric, coriander, salt and sugar in a small bowl. Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Reserve remaining coconut milk until after curry is done cooking.
- Add butter, chicken, and veggies: Add butter, garlic, and the seasoning ingredients. Stir to incorporate the seasonings. Place chicken breasts into the slow cooker, making sure to submerge them in the liquid. Add sweet potatoes and onions. Stir to combine.
- Cook in crockpot: Cover slow cooker and set to Low for 5-6 hours, or High for 4-5 hours. Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.
- Shred and serve: Shred chicken using two forks during the last 30 minutes of cooking. Pour in reserved 1 cup of coconut milk. Stir until well combined. Turn off slow cooker and let rest for at least 20 minutes before serving. This will help thicken up the sauce. Serve chicken curry with basmati rice and additional cilantro, if desired, and enjoy! See this recipe in Meal Plan #6.
Notes
- This curry keeps well refrigerated for up to 3-4 days in an airtight container.
- Freezing is possible for 4-6 months; thaw thoroughly before reheating.
- Allow the curry to rest off heat for at least 20 minutes before serving to improve sauce thickness.
- Shred the chicken during the last 30 minutes of cooking to distribute it evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 59mg | 20% |
| Sodium | 932mg | 39% |
| Potassium | 758mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 12822IU | 256% |
| Vitamin C | 8mg | 9% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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