Name: Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe
Prep time: 20 min
Cook time: 4 h 55 min
Total time: 5 h 15 min
Cuisine: Indian-inspired
Ingredients: 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 tablespoon extra virgin olive oil; 1 can light coconut milk; 2 tablespoons curry powder; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon ground chili powder; 1 teaspoon kosher salt; 1 1/2 pounds boneless, skinless chicken thighs; 2 tablespoons cornstarch (mixed with 3 tablespoons water to create a slurry); Prepared brown rice or quinoa; Chopped fresh cilantro

Jump to Recipe· 4.4 from 15 reviews

If you’re craving a comforting, vibrant meal that fills your kitchen with irresistible aromas, the Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe is an absolute must-try. This dish offers the perfect balance of tender chicken, naturally sweet and velvety sweet potatoes, and bright bell peppers, all simmered together in a luscious, spiced coconut curry sauce. It’s the kind of meal that feels like a warm hug and comes together effortlessly, letting your slow cooker do the magic while you go about your day.

Ingredients You’ll Need

A wooden cutting board on a white marbled surface holds eight raw chicken pieces, each evenly coated with a sprinkle of reddish-brown spice mix. The chicken pieces vary in shape, showing some skin and light pink flesh beneath the spice layer. The spice is spread thickly in some areas and thinner in others, creating a textured look with some loose powder around the edges of the chicken. The cutting board has a rounded rectangular shape with a small handle cut-out on the left side, and the overall scene is bright and clear. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but essential ingredients sets the stage for an unforgettable meal. Each element plays a crucial role, from the sweet potatoes adding rich texture and natural sweetness to the bell peppers bringing a splash of vibrant color and crunch, while the spices build deep, aromatic layers that sing in every bite.

1 large sweet potato: Diced into half-inch pieces to provide a tender, naturally sweet base that pairs beautifully with the spices.
2 red bell peppers: Thinly sliced for a burst of color and mild sweetness that balances the curry’s richness.
1/4 cup water: Helps create a flavorful, saucy environment in the slow cooker so nothing sticks and everything melds perfectly.
1/4 cup freshly squeezed lime juice: Adds a bright, tangy lift that cuts through the richness and awakens the palette.
2 tablespoons curry powder: The star spice bringing warmth and complexity to the dish.
2 teaspoons smoked paprika: Infuses a subtle smoky depth that elevates the overall flavor.
1 teaspoon ground cumin: Adds earthiness and a hint of nuttiness to root the flavor profile.
1 teaspoon ground chili powder: Provides gentle heat without overpowering the other spices.
1 teaspoon kosher salt: Enhances all the flavors, making each ingredient shine.
1 1/2 pounds boneless, skinless chicken thighs: Perfectly tender and juicy, the chicken soaks up all the curry’s richness.
1 tablespoon extra virgin olive oil: For searing the chicken to create a flavorful crust before slow cooking.
1 can light coconut milk: Brings a creamy texture and subtle sweetness that melds the spices and veggies beautifully.
2 tablespoons cornstarch (mixed with 3 tablespoons water): A simple slurry to thicken the curry sauce to just the right consistency.

How to Make Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe

Step 1: Prep your vegetables and base

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, which will add that zingy brightness and keep your ingredients moist and flavorful throughout the cooking process.

Step 2: Mix your dry spices

In a small bowl, combine the curry powder, smoked paprika, ground cumin, chili powder, and kosher salt. This vibrant spice mix delivers layers of warmth, smokiness, and a hint of heat that make this dish unforgettable.

Step 3: Season the chicken

Take your boneless, skinless chicken thighs and generously coat both sides with about two-thirds of your spice blend. This ensures the chicken soaks up those deeply aromatic flavors before searing.

Step 4: Sear the chicken

Heat a tablespoon of extra virgin olive oil in a skillet over medium-high heat. Quickly sear the chicken on each side — about 2 minutes on the first side and 1 minute on the second — until it’s beautifully browned but not cooked through yet. This step locks in juiciness and adds a delicious caramelized flavor.

Step 5: Layer and cook low and slow

Place the seared chicken over the vegetables in your slow cooker and sprinkle it with the remaining spices. Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the veggies are tender.

Step 6: Shred the chicken

Once cooked, carefully remove the chicken from the slow cooker and let it cool slightly. Then cut it into bite-sized pieces or shred it with two forks — whichever you prefer. This step helps the chicken absorb even more of the delicious curry sauce in the next stage.

Step 7: Thicken your sauce

Pour the coconut milk and cornstarch slurry into the slow cooker, stirring it into the vegetables and cooking liquid. Turn the slow cooker to HIGH and cook uncovered for about 15 minutes. This thickens the sauce into a rich, creamy blanket that coats everything perfectly.

Step 8: Combine and finish cooking

Return the shredded or chopped chicken to the slow cooker, stirring gently to coat every piece in that luscious curry sauce. Cover and cook for another 15 minutes on HIGH until everything is hot, tender, and ready to serve.

How to Serve Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe

A white plate holds a bed of light brown rice as the first layer, topped with chunks of orange vegetables and pieces of orange and red bell peppers covered in a golden-yellow sauce with fresh green herb bits scattered on top. On the side of the plate, there are two folded pieces of beige flatbread, resting against the rice. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro sprinkled on top adds a burst of vibrant color and a refreshing herbal note that perfectly complements the warm spices. You can also add chopped green onions or a dollop of cooling yogurt for extra flavor and texture contrast.

Side Dishes

This Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe pairs wonderfully with fluffy brown rice or nutty quinoa, which soak up the rich sauce beautifully. For a more indulgent option, serve with warm naan bread to scoop up every last flavorful bite.

Creative Ways to Present

For a fun twist, serve the curry over a bed of roasted cauliflower rice to keep it light, or pile it onto warm pita pockets for a curry-filled sandwich experience. You can also transform it into a vibrant curry bowl with layers of fresh greens, sliced avocado, and a sprinkle of toasted nuts for added crunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making leftovers just as satisfying as fresh.

Freezing

This curry freezes beautifully, making it a fantastic option for meal prep. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the curry gently in a saucepan over medium heat, stirring occasionally to prevent sticking. Add a splash of water or coconut milk if the sauce has thickened too much in the fridge. Alternatively, reheat individual portions in the microwave until steaming hot.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts will work fine, but since they’re leaner, be careful not to overcook them in the slow cooker as they can dry out. You might want to reduce the cooking time slightly or remove the chicken earlier.

Is this recipe spicy?

This curry has a gentle warmth from chili powder and curry spices, but it’s not overwhelmingly spicy. You can easily adjust the heat by adding extra chili powder or a dash of cayenne if you prefer a spicier kick.

Can I add other vegetables?

Definitely! Feel free to toss in some chopped carrots, peas, or even spinach during the last 30 minutes of cooking to boost nutrition and variety without compromising texture.

Do I have to sear the chicken?

Searing the chicken is highly recommended because it locks in juices and adds depth of flavor, but if you’re short on time, you can skip this step and put the seasoned chicken directly into the slow cooker. The curry will still be delicious, just slightly less rich.

What can I substitute for coconut milk?

If you don’t have coconut milk, plain yogurt or heavy cream can be substituted to add creaminess, but the subtle sweetness and flavor will differ slightly. Coconut milk remains the best choice for authentic taste and texture.

Final Thoughts

This Slow Cooker Chicken Curry with Sweet Potatoes and Bell Peppers Recipe is truly a game changer for weeknight dinners or cozy weekend meals. It’s comforting, colorful, and packed with flavor, plus it’s hands-off enough to let you relax while the slow cooker does all the work. Give it a try and I promise it will become one of your ultimate go-to recipes to impress your family and friends with minimum fuss and maximum love.