4.3 from 552 votes
Crockpot Curry Chicken Recipe
This Crockpot Curry Chicken is a slow-cooked dish combining chicken breast with sweet potatoes, onions, and a mild blend of curry, turmeric, and coriander simmered in coconut milk. The slow cooking produces tender, shreddable chicken and soft vegetables enfolded in a creamy, spiced sauce.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings:
6
servings
Calories:
356 kcal
Course:
Main Course
Cuisine:
Thai
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 356
% 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.