If you’re looking for a comforting, flavor-packed meal that practically makes itself, the Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe is an absolute must-try. This dish combines tender, juicy chicken thighs with the natural sweetness of sweet potatoes and the vibrant crunch of bell peppers, all smothered in a luscious, creamy coconut curry sauce. It’s the kind of meal that fills your kitchen with the most inviting aromas and delivers a perfect balance of spice, sweetness, and freshness in every bite. Whether you’re craving a cozy dinner or a make-ahead crowd-pleaser, this recipe truly shines.
Ingredients You’ll Need
The beauty of this Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe lies in its straightforward ingredients that come together to create a dish bursting with flavor, color, and texture. Each element is key, from the spices that add depth and warmth to the fresh vegetables that bring brightness and natural sweetness.
- 1 large sweet potato: Diced into 1/2-inch pieces for a tender, naturally sweet addition that complements the spices perfectly.
- 2 red bell peppers: Thinly sliced for a subtle crunch and vibrant color contrast.
- 1/4 cup water: To help steam the vegetables and maintain moisture during cooking.
- 1/4 cup freshly squeezed lime juice: Adds a zesty brightness that balances the richness of the curry sauce.
- 2 tablespoons curry powder: The aromatic backbone of the dish, bringing in classic curry flavors.
- 2 teaspoons smoked paprika: Adds a smoky depth that elevates the overall taste.
- 1 teaspoon ground cumin: Gives a warm, earthy note that melds beautifully with the other spices.
- 1 teaspoon ground chili powder: Offers a gentle kick without overpowering the dish.
- 1 teaspoon kosher salt: Enhances all the flavors perfectly.
- 1 1/2 pounds boneless, skinless chicken thighs: Preferred for their tenderness and ability to soak up all the curry goodness.
- 1 tablespoon extra virgin olive oil: For searing the chicken to lock in juices and flavor.
- 1 can light coconut milk: Provides a creamy, slightly sweet base that makes the curry irresistibly rich.
- 2 tablespoons cornstarch: Mixed with water to create a slurry for thickening the sauce to the perfect consistency.
- Prepared brown rice or quinoa: Ideal for serving to soak up every last drop of curry goodness.
- Chopped fresh cilantro: A fresh, herbal finish that adds a burst of color and flavor.
How to Make Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe
Step 1: Prep the Vegetables
Start by placing the diced sweet potatoes and thinly sliced red bell peppers at the bottom of your slow cooker. Pour over the water and freshly squeezed lime juice. This base will steam beautifully and deliver a tender, flavorful foundation for your curry.
Step 2: Spice the Chicken
In a small bowl, combine curry powder, smoked paprika, cumin, chili powder, and kosher salt. This homemade spice blend is what gives the curry its warm and aromatic complexity. Sprinkle about two-thirds of it evenly over both sides of the chicken thighs, rubbing the spices in well. Save the rest for later—they’ll be crucial to layering flavor throughout the dish.
Step 3: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sear them just until nicely browned, about 2 minutes on the first side and 1 minute on the second. This step locks in moisture and creates a beautiful caramelized exterior that adds extra depth to your curry.
Step 4: Layer and Slow Cook
Place the seared chicken thighs on top of the veggies in the slow cooker, then sprinkle the remaining spice mixture over everything. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. This ensures the chicken is fully cooked through and tender—check with a thermometer to confirm it reaches 165 degrees Fahrenheit.
Step 5: Shred or Dice the Chicken
Carefully remove the chicken thighs from the slow cooker and transfer them to a cutting board. Once they’ve cooled enough to handle, cut the meat into bite-sized pieces or shred it using two forks—whatever texture you prefer for your curry.
Step 6: Make the Creamy Sauce
Pour the can of light coconut milk into the slow cooker along with the cornstarch slurry (cornstarch mixed with water). Stir everything to combine, then turn your slow cooker to HIGH. Cover and let it cook for 15 minutes, allowing the sauce to thicken into a silky, rich curry that wraps around every vegetable piece perfectly.
Step 7: Combine and Finish Cooking
Return the shredded or diced chicken to the slow cooker and stir through the thickened sauce. Cover and cook for another 15 minutes on HIGH. This final step melds all the flavors together, heating the chicken thoroughly and ensuring the veggies are tender but vibrant. Serve piping hot over brown rice or quinoa, and get ready to savor every spoonful.
How to Serve Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe
Garnishes
Nothing finishes off this curry better than a generous sprinkle of fresh chopped cilantro. The bright herbal notes perfectly contrast the creamy, spiced sauce. You can also add a few lime wedges on the side for an extra pop of citrus if you love a zesty bite.
Side Dishes
Serve your Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe with prepared brown rice or fluffy quinoa to soak up the curry sauce beautifully. For added texture and flavor, warm some naan bread alongside, perfect for scooping and savoring every bite of this hearty meal.
Creative Ways to Present
If you want to get playful, try serving this curry in colorful bell pepper halves or in a hollowed-out bread bowl for an Instagram-worthy presentation. Another fun idea is layering it over roasted cauliflower rice for a lower-carb alternative; the curry’s rich flavors pair wonderfully with the mild, slightly nutty cauliflower.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers of the Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe into an airtight container. Stored properly in the refrigerator, it will keep well for up to 3 days, making it an excellent option for easy lunches or quick dinners throughout the week.
Freezing
This curry freezes beautifully! Portion it into freezer-safe containers and keep for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess and prevent curdling.
Reheating
To reheat, warm the curry slowly over low to medium heat on the stovetop or in the microwave, stirring often. Adding a splash of water or coconut milk when reheating can help refresh the sauce’s texture, keeping it luscious and smooth like the first time you made it.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though thighs tend to stay juicier and more tender in slow cooking. If you prefer breasts, watch the cooking time closely to avoid drying out the meat.
Is this recipe spicy?
This curry has a gentle, balanced heat thanks to the chili powder—nothing overwhelming. If you prefer more spice, feel free to add extra chili powder or a dash of cayenne pepper.
Can I make this recipe vegetarian?
Yes! Simply substitute the chicken with hearty chickpeas or cauliflower florets. The flavors will still be delicious and the slow cooker will meld the spices beautifully.
Do I have to sear the chicken first?
Searing adds great flavor and texture, but if you’re short on time, you can skip it. Just be aware the curry might have a slightly different depth of taste but will still be tasty.
What can I use instead of cornstarch?
You can substitute cornstarch with arrowroot powder or flour mixed with water to create a slurry. These alternatives will also thicken the sauce nicely.
Final Thoughts
There’s nothing quite like the slow-simmered magic of the Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe. It’s a dish that invites comfort, warmth, and bold flavors all at once, perfect for busy days when you want something hearty without the fuss. I genuinely hope you give it a try and enjoy every rich, tender bite as much as I do!
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Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4 to 4.4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian-inspired
Description
This Slow Cooker Chicken Curry is a comforting and flavorful dish featuring tender chicken thighs simmered with sweet potatoes, red bell peppers, and a rich blend of spices in creamy coconut milk. Perfectly spiced with curry powder, smoked paprika, and cumin, it’s an easy, hands-off recipe that fills your kitchen with inviting aromas and delivers a hearty meal served over brown rice, quinoa, or naan.
Ingredients
Vegetables and Liquids
- 1 large sweet potato (scrubbed and diced into 1/2-inch pieces)
- 2 red bell peppers (cored and thinly sliced)
- 1/4 cup water
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1 can light coconut milk (about 13.5 oz)
Spices and Seasonings
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
Protein
- 1 1/2 pounds boneless, skinless chicken thighs
Other Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons cornstarch (mixed with 3 tablespoons water to create a slurry)
- For serving: prepared brown rice or quinoa; chopped fresh cilantro
Instructions
- Prepare vegetables: Place the diced sweet potatoes and sliced red bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and freshly squeezed lime juice over the top to add brightness and moisture.
- Season chicken: In a small bowl, combine curry powder, smoked paprika, ground cumin, chili powder, and kosher salt. Lay the chicken thighs on a plate or cutting board and sprinkle about two-thirds of the spice mix on both sides, rubbing it in thoroughly. Set aside the remaining spices.
- Sear chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the chicken thighs and sear each side briefly—about 2 minutes on the first side and 1 minute on the second—just until browned. This step locks in flavor and improves texture.
- Slow cook chicken and vegetables: Transfer the seared chicken thighs to the slow cooker, placing them atop the vegetables. Sprinkle with the remaining spice mixture. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the chicken reaches an internal temperature of 165°F and is tender.
- Shred chicken: Remove the chicken thighs from the slow cooker to a cutting board. Once cool enough to handle, cut into bite-sized pieces or shred using two forks. Set aside.
- Thicken sauce: Pour the light coconut milk and the cornstarch slurry into the slow cooker. Stir well to combine with the vegetables and cooking juices. Increase the slow cooker to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Final combination: Return the shredded chicken to the slow cooker and stir to coat with the thickened sauce. Cover again and cook for another 15 minutes on HIGH until the dish is hot and vegetables are tender. Serve warm over prepared brown rice or quinoa, garnished with fresh chopped cilantro.
Notes
- Using boneless, skinless chicken thighs helps keep the meat tender and flavorful during slow cooking.
- To ensure the chicken is safely cooked, use an instant-read thermometer to check for an internal temperature of 165°F.
- For a creamier curry, you can increase the coconut milk to 1 1/2 cans if desired.
- Sweet potatoes add natural sweetness and bulk, but you can substitute with regular potatoes if preferred.
- If you like more heat, add extra chili powder or a pinch of cayenne pepper.
- This dish pairs well with naan bread as an alternative to rice or quinoa.
