Slow Cooker Chicken and Sweet Potato Curry: 7 Steps to Comfort

October 15, 2025

By:

Julia marin

Oh my gosh, if you haven’t jumped on the slow cooker bandwagon yet, you’re seriously missing out! There’s just something magical about tossing a few ingredients in, setting it, and letting the flavors meld together while you go about your day. One of my absolute favorites is this slow cooker chicken and sweet potato curry. It’s hearty, warm, and oh-so-flavorful, perfect for when you need a comforting meal without a ton of fuss. Trust me, the combination of tender chicken, sweet potatoes, and rich coconut milk creates a dish that feels like a warm hug. Plus, it’s so easy to prepare—just chop, mix, and let your slow cooker do all the work! What’s not to love? You’ll want to make this over and over again!

slow cooker chicken and sweet potato curry - detail 1

Ingredients for Slow Cooker Chicken and Sweet Potato Curry

Gathering the right ingredients is key to making this slow cooker chicken and sweet potato curry truly shine. Here’s what you’ll need:

2 lbs chicken thighs: Boneless and skinless. I love using thighs because they stay juicy and tender during cooking.
2 medium sweet potatoes: Peeled and diced into bite-sized pieces. They add a lovely sweetness and texture to the dish.
1 onion: Chopped. A must for that aromatic base—don’t skimp on this!
3 cloves garlic: Minced. Because garlic makes everything better, right?
1 can (14 oz) coconut milk: This is where the magic happens! It creates a creamy and rich sauce that you’ll want to savor.
2 tbsp curry powder: This will bring all those warm, spicy flavors that make this dish so comforting.
1 tsp ground ginger: For a little zing. Fresh ginger works too if you have it on hand!
1 tsp salt: To season everything perfectly.
1/2 tsp black pepper: Just enough to give it a gentle kick.
1 cup chicken broth: This adds depth and helps everything cook beautifully.
1 cup frozen peas: Toss these in at the end for a pop of color and a burst of sweetness.
Chopped cilantro: For garnish. It adds a fresh touch that’s just divine!

With all these ingredients in hand, you’re ready to create a dish that’s not only delicious but also incredibly satisfying. Let’s get cooking!

How to Prepare Slow Cooker Chicken and Sweet Potato Curry

Now that you’ve got all your ingredients prepped, let’s dive into how to whip up this slow cooker chicken and sweet potato curry! It’s super straightforward, and I promise you’ll feel like a kitchen rockstar as you follow these steps:

Start by placing the chicken thighs, sweet potatoes, onion, and garlic in the slow cooker. Give them a little stir to combine everything nicely.
In a separate bowl, mix together the coconut milk, curry powder, ground ginger, salt, and black pepper. This creamy mixture is the secret to all that delicious flavor!
Pour the coconut milk mixture over the chicken and sweet potatoes in the slow cooker. Just let it cascade over everything; it’s going to be so good!
Add in the chicken broth and give it a gentle stir to combine all the ingredients. This step is crucial for ensuring even cooking and flavor distribution.
Now, set your slow cooker to low for 6-8 hours or high for 3-4 hours. I usually go for low because it lets those flavors really develop, but both options work great!
Here’s where it gets exciting! About 30 minutes before serving, add the frozen peas right into the slow cooker. They’ll warm up and add a lovely pop of color and sweetness to your curry.
Once it’s all cooked and smelling absolutely amazing, serve it hot, garnished with chopped cilantro. You’ll want to dig right in!

And there you have it! A beautiful, hearty curry that’s bubbling with flavor. The best part? Your slow cooker did all the hard work while you went about your day. Enjoy every comforting bite!

Why You’ll Love This Recipe

This slow cooker chicken and sweet potato curry is not just a meal; it’s an experience! Here’s why you’re going to adore it:

Effortless Preparation: With just a bit of chopping and mixing, your slow cooker takes care of the rest—so you can relax or tackle other tasks.
Rich and Flavorful: The combination of coconut milk and curry powder creates a depth of flavor that’s simply irresistible.
Hearty and Satisfying: The chicken and sweet potatoes make it filling, perfect for a cozy dinner that warms you from the inside out.
Healthy and Nutritious: Packed with protein and fiber, plus it’s gluten-free—great for everyone at the table!
Customizable: You can easily tweak the spice levels or swap out ingredients to suit your taste or dietary needs.

Trust me, this dish will quickly become a favorite in your household!

Tips for Success

Want to take your slow cooker chicken and sweet potato curry to the next level? Here are some of my favorite tips to ensure success:

Adjust the Spice: If you like it spicy, feel free to add some chili powder or fresh chopped chilies when mixing your coconut milk. Start small and taste as you go!
Cooking Times: If you’re short on time, the high setting is your friend, but I really recommend the low setting for maximum flavor. If you can, plan ahead and let it cook all day!
Ingredient Swaps: Don’t have chicken thighs? You can use chicken breasts, but they might dry out a bit. Alternatively, for a vegetarian version, swap in canned chickpeas or lentils instead!
Veggie Boost: Add in other vegetables like bell peppers, carrots, or spinach for extra nutrition. Just toss them in with the chicken and sweet potatoes; they’ll cook beautifully!
Leftover Magic: This curry tastes even better the next day! Don’t hesitate to make a big batch and enjoy the leftovers for lunch or dinner.

With these tips, you’ll be a curry pro in no time! Enjoy the process and the delightful aroma filling your kitchen.

Variations for Slow Cooker Chicken and Sweet Potato Curry

If you’re feeling adventurous or just want to mix things up, there are plenty of ways to customize this slow cooker chicken and sweet potato curry! Here are some fun variations to try:

Different Proteins: Swap out the chicken for pork or beef—just adjust the cooking time accordingly. You can also use tofu or chickpeas for a hearty vegetarian option.
Extra Veggies: Toss in some spinach, bell peppers, or carrots for added nutrition and color. They’ll cook down beautifully and blend seamlessly into the curry.
Different Sweetness: Instead of sweet potatoes, try butternut squash or even carrots for a different flavor profile. Both will add a lovely sweetness!
Spice it Up: Want a little extra kick? Add some chopped jalapeños or a spoonful of Thai red curry paste to the coconut milk mixture for a spicy twist!
Creamy Alternatives: For a different creaminess, substitute the coconut milk with Greek yogurt or heavy cream—just add it in at the end to prevent curdling.

Feel free to get creative and make this dish your own! Each variation brings a unique twist, so you can enjoy a new experience every time you make it. Happy cooking!

Storage & Reheating Instructions

Leftover slow cooker chicken and sweet potato curry is just as delicious the next day, so you’ll definitely want to save some! Here’s how to store and reheat it properly:

Storing: Allow the curry to cool down to room temperature before transferring it to an airtight container. It’ll stay fresh in the fridge for up to 3-4 days. Just make sure to seal it well to keep all those yummy flavors in!
Freezing: If you want to save some for later, this curry freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just remember to leave a little space in the container as it expands when frozen.
Reheating: To reheat, simply thaw it in the fridge overnight if frozen, or you can pop it straight from the freezer into a pot over low heat. Stir occasionally until heated through. If reheating from the fridge, you can do the same or microwave it in short intervals, stirring in between, until it’s nice and hot.

And there you go! Enjoy every last bite, whether it’s fresh out of the slow cooker or warmed up later. It’s comfort food that keeps on giving!

Nutritional Information

Your health is important, and knowing the nutritional content of your meals can help you make the best choices for you and your family. Keep in mind that the nutrition values can vary based on the specific ingredients and brands you use. Here’s a general breakdown for one serving of this delicious slow cooker chicken and sweet potato curry:

Calories: 450
Protein: 30g
Fat: 20g
Saturated Fat: 10g
Carbohydrates: 40g
Fiber: 5g
Sugar: 6g
Sodium: 500mg
Cholesterol: 80mg

This curry is not only hearty but also packed with protein and fiber, making it a satisfying choice for any meal. Enjoy your healthy indulgence!

FAQ Section

Can I use frozen chicken for this recipe?
Absolutely! Just make sure to increase the cooking time slightly if you’re using frozen chicken thighs. They’ll still come out tender and delicious!

What if I don’t have curry powder?
No worries! You can make your own blend using spices like turmeric, cumin, and coriander. Just adjust the quantities to your taste, or even use a pre-made curry paste if you have that on hand.

Can I make this curry in advance?
Yes! This slow cooker chicken and sweet potato curry is perfect for meal prep. Just store it in the fridge for up to 3-4 days, or freeze it for later enjoyment.

How can I make it spicier?
If you like a kick, add some chili powder or fresh chopped chilies to the coconut milk mixture. You can also serve it with a side of hot sauce for those who want extra heat!

What side dishes pair well with this curry?
I love serving it with fluffy rice or warm naan bread to soak up all that creamy sauce. A simple side salad or some roasted veggies also make a great complement!

For more information on the health benefits of sweet potatoes, check out this Healthline article.

To learn more about the nutritional value of chicken, visit this NCBI study.

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.