Chicken Sweet Potato Curry (Slow Cooker or Stovetop)
You only need five main ingredients for this delicious Sweet Potato Chicken Curry made in the slow cooker or on the stovetop. This easy meal is great for paleo, Whole30, gluten-free, and dairy-free diets. Everyone in the family will love this dish and the leftovers are fantastic too.
Curry dishes are so great for a nourishing meal that is packed with flavor.
During the cold months, I’m working to create even more warm and comforting recipes for you, especially ones that have a lot of pantry ingredients. This chicken and sweet potato curry recipe is delicious.
Plus, you only need five main ingredients which makes this a really easy recipe for busy weeknights.
Why You Need This Recipe
- It couldn’t be easier. You throw everything into the slow cooker and you’re done. Or, make it on the stovetop.
- This nourishing stew is packed with nutrients from the vegetables, curry powder, and chicken.
- This recipe is gluten-free, dairy-free, and Whole30 friendly meaning that it fits a lot of different dietary needs.
Chicken thighs are moist but chicken breasts or cutlets work great too. Just be sure to cut them into chunks before adding to the crockpot.
Sweet potatoes taste delicious in the creamy curry sauce. If you prefer or just have white potatoes or red potatoes on hand, they will work great too. Waxy potatoes will hold their shape better than starchy potatoes such as russets.
Onion & red bell pepper taste amazing with the sweet potatoes and coconut milk but you can also use yellow or orange bell peppers too. Feel free to use yellow, white, or sweet onions.
Full-fat canned coconut milk is what makes this dish creamy, rich, and comforting without any dairy! If you use light coconut milk, the curry sauce will be a bit thinner but have fewer calories.
For this easy Slow Cooker Sweet Potato Chicken Curry, I used just chicken, coconut milk, bell pepper, onion, and spices. That’s just five ingredients, plus the spice blend.
Prep all of your ingredients, including peeling and chopping your sweet potatoes.
You can find the exact ingredients and measurements in the recipe card below.
Combine all of the ingredients into a large crockpot or on the stovetop, give them a stir, and set the time (low for 7-9 hours or high for 6-7 hours).
If using the stovetop, you’ll need to simmer everything for about 20 minutes, just long enough for the chicken to cook through and the potatoes to be tender.
Once the cooking time is up, stir and enjoy hot!
Recipe Tips & Substitutions
- If you don’t have chicken on hand, you can substitute a can of chickpeas or black beans. And, instead of a red pepper, you could use a can of diced tomatoes.
- I made this dish in a slow cooker, but I’ve also included how to make it on the stovetop.
- Also, as far as the spices go, you can also get creative. Curry powder is nice to include, but you can always substitute ground turmeric if you like. I didn’t include cinnamon, but that would be great too. Feel free to also include garlic cloves or dried garlic if you are a garlic fan.
- Serve this Slow Cooker Chicken Curry dish right out of the pot, or serve it over cooked brown rice or sautéed cauliflower rice for even more texture and nutrition. Some people like it with a side of naan bread. For even more flavor, serve it with a squeeze of fresh lime juice.
- You can refrigerate the leftovers in an airtight container for up to 4 days. Or, you can freeze any leftovers for up to 2 months. Reheat before serving.
Yes, you can, but the flavor will not be as rich and the sauce might be slightly thinner.
Yes, it sure can. Not only can it be reheated but it tastes amazing as leftovers!
Yes, but your recipe may taste different than how it was intended. Most curry pastes tend to be for Thai or Asian-inspired recipes. Curry powder is more of a traditional Indian food ingredient.
More Easy & Healthy Crockpot Recipes You Might Like
- Crockpot Chicken Thighs with Green Chilis
- Crockpot Coconut Chicken Stew
- Keto Crockpot Chicken Thighs with Cabbage
- Crockpot Mexican Chicken and Rice
Or, see my entire index of healthy slow cooker recipes.
Don’t Miss These Curry Recipes
- 1 pound peeled and cubed sweet potatoes
- 1 can coconut milk
- 1 red bell pepper, chopped
- 1 onion, chopped
- 1.25–pounds chicken thighs or chicken cutlets, chopped into 1-inch pieces
- 1/4 teaspoon curry powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried ginger
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Combine the sweet potatoes, coconut milk, red bell pepper, onion, chicken, curry powder, thyme, ginger, salt, and pepper in the base of a medium to large-sized slow cooker.
- Set the temperature to low for 7-9 hours or high for 6-7 hours.
- Stir and serve hot.
- Stovetop directions: Combine the ingredients in a large stockpot. Bring to a boil and then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are cooked through. Serve hot.
- If you don’t have chicken on hand, you can substitute a can of chickpeas or black beans. And, instead of a red bell pepper, you could use a can of diced tomatoes.
- You can also feel free to make substitutions with the spice blend. If you are missing one or more of the spices, just use more of the others.
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, you can let the curry cool and then pack it up in freezer containers. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main dish
- Method: Slow cooker or Stovetop
- Cuisine: Healthy
- Diet: Gluten Free
- Serving Size: 1 1/2 cups
- Calories: 315
- Sugar: 5.3 g
- Sodium: 197.1 mg
- Fat: 14.7 g
- Saturated Fat: 11.3 g
- Carbohydrates: 22.5 g
- Fiber: 3.5 g
- Protein: 24.2 g
- Cholesterol: 68.9 mg
Keywords: coconut curry with chicken, crockpot curry, sweet potato coconut stew