Description
A flavorful and easy Slow Cooker Chicken Curry featuring tender chicken thighs, sweet potatoes, and red bell peppers simmered in a spiced coconut milk sauce. This comforting dish is perfect for a hands-off meal, with rich curry spices balanced by a hint of lime and smoky paprika, served over brown rice or quinoa and garnished with fresh cilantro.
Ingredients
Vegetables & Aromatics
- 1 large sweet potato (scrubbed and diced into 1/2-inch pieces)
- 2 red bell peppers (cored and thinly sliced)
Liquids & Oils
- 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
Spices & 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
Thickening Agent
- 2 tablespoons cornstarch (mixed with 3 tablespoons water to create a slurry)
For Serving
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare the vegetables: Place the diced sweet potatoes and thinly sliced red bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the water and freshly squeezed lime juice evenly over the vegetables to start building the flavor base.
- Mix the spices: In a small bowl, combine the curry powder, smoked paprika, ground cumin, ground chili powder, and kosher salt. This spice blend will infuse the chicken and vegetables with deep, aromatic flavors.
- Season the chicken: Lay the boneless, skinless chicken thighs on a large plate or cutting board. Sprinkle about two-thirds of the prepared spice mix evenly over both sides of the chicken, rubbing it in to coat well. Reserve the remaining spice mix for later use.
- Sear the chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the spiced chicken thighs. Sear them briefly on each side to develop a brown crust, about 2 minutes on the first side and 1 minute on the second side. This step locks in juices and adds flavor.
- Combine in slow cooker: Place the seared chicken thighs on top of the vegetables in the slow cooker. Sprinkle the remaining spice mix over the chicken. Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the chicken is tender and cooked through, reaching an internal temperature of 165°F as checked with an instant-read thermometer.
- Shred or cut the chicken: Once cooked, remove the chicken thighs from the slow cooker and transfer to a cutting board. Allow to cool slightly before cutting into bite-sized pieces or shredding with two forks. Set aside the prepared chicken while working on the sauce.
- Thicken the sauce: Stir the can of light coconut milk and the prepared cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons water) into the slow cooker. Mix well to combine with the vegetables and cooking liquid. Turn the slow cooker to HIGH, cover, and cook for 15 minutes to allow the sauce to thicken.
- Finish the curry: Return the cut or shredded chicken to the slow cooker, stirring thoroughly to coat the chicken in the rich coconut curry sauce. Cover again and cook on HIGH for an additional 15 minutes until the chicken and vegetables are hot and tender.
- Serve: Spoon the slow cooker chicken curry over prepared brown rice or quinoa. Garnish with freshly chopped cilantro and enjoy this aromatic and hearty meal warm.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and juicy during slow cooking.
- Searing the chicken before slow cooking enhances flavor through caramelization but can be skipped if short on time.
- Cook times may vary depending on your slow cooker model and temperature settings.
- The lime juice adds a subtle brightness to balance the rich coconut milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- For a spicier curry, increase the chili powder or add a pinch of cayenne pepper to the spice mix.
- Prep Time: 20 minutes
- Cook Time: 4 hours 55 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-inspired
