Slow Cooker Chicken Curry

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The BEST slow cooker chicken curry with vegetables. Juicy chicken thighs cooked in coconut milk with an Indian blend of spices. So easy!

Prep Time

15 mins

Cook Time

5 hrs

Total Time

5 hrs 15 mins

Servings: 4 servings

Calories: 425 kcal

Course: Main Course

Cuisine: Indian

Ingredients

1 sweet potato scrubbed and diced into 1/2-inch pieces, large
2 bell pepper cored and thinly sliced, red
¼ cup water
¼ cup lime juice about 2 limes, freshly squeezed
2 tablespoons curry powder
2 teaspoons smoked paprika
1 teaspoon cumin ground
1 teaspoon ground chili powder
1 teaspoon kosher salt
1 ½ pounds chicken thighs see note below, boneless, skinless
1 tablespoon extra virgin olive oil
1 can coconut milk 14 ounces; (for a thicker, creamier sauce, use regular coconut milk, light
2 tablespoons cornstarch mixed with 3 tablespoons water to create a slurry
brown rice prepared; chopped, fresh; for serving
quinoa
cilantro

Instructions

Cup of Yum

Place the sweet potatoes and bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and lime juice over the top.
In a small bowl, combine the curry, smoked paprika, cumin, chili powder, and salt. Place the chicken thighs on a large plate or cutting board, and sprinkle both sides with about 2/3 of the spice mix. Rub to coat, then set the remaining spices aside.
Heat the olive oil in a large skillet over medium-high. Once the oil is hot and shiny, add the chicken thighs and briefly pan sear on each side, just until brown— about 2 minutes for the first side and 1 minute for the second side.
Place the seared chicken in the slow cooker on top of the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through. It should register 165 degrees F on an instant-read thermometer.
Remove the chicken thighs from the slow cooker and transfer them to a cutting board. Once cool enough to handle, cut the chicken into bite-size pieces or shred it with two forks. Set aside.
Pour the coconut milk and cornstarch slurry into the slow cooker, and stir to combine with the vegetables and cooking liquid. Turn the slow cooker heat to HIGH, cover, and cook for 15 minutes, until the sauce thickens slightly.
Return the chicken to the slow cooker and stir to combine and coat the chicken in the sauce. Recover and cook for 15 additional minutes on HIGH, until the vegetables and chicken are hot and tender. Serve warm over rice or quinoa or with naan, topped with fresh cilantro.

Notes

INGREDIENT NOTE: I do not recommend chicken breasts for this recipe, as they tend to dry out in the slow cooker. If you decide to use chicken breasts, watch the cooking time very carefully, as the chicken will cook more quickly and can easily become too dry.
TO STORE: Store leftovers in the refrigerator for up to 5 days.
TO REHEAT: Mix your desired portion of rice and chicken curry (if not already combined). Warm gently in the microwave or stovetop until heated through.
TO FREEZE: DO NOT FREEZE. Coconut milk will separate and become "grainy" in the freezer.

Nutrition Information

Serving 1(of 4) without rice of quinoa Calories 425kcal (21%) Carbohydrates 29g (10%) Protein 35g (70%) Fat 18g (28%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 5g (25%) Trans Fat 0.03g (2%) Cholesterol 162mg (54%) Potassium 906mg (19%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 12744IU (255%) Vitamin C 83mg (92%) Calcium 69mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 425

% Daily Value*

Serving	1(of 4) without rice of quinoa
Calories	425kcal	21%
Carbohydrates	29g	10%
Protein	35g	70%
Fat	18g	28%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.03g	2%
Cholesterol	162mg	54%
Potassium	906mg	19%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	12744IU	255%
Vitamin C	83mg	92%
Calcium	69mg	7%
Iron	4mg	22%

* Percent Daily Values are based on a 2,000 calorie diet.