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

Scale

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

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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.