You only need five main ingredient for this delicious Slow Cooker Chicken Curry with Sweet Potatoes! This easy meal is great for paleo, Whole30, gluten-free, and dairy-free recipes. The leftovers are fantastic too!

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two bowls of chicken curry with fresh cilantro on top

In this time of chaos, I’m working to create even more recipes for you, especially ones that have a lot of pantry ingredients. Many of my recipes are legume-free and grain-free for my fellow friends with autoimmune disease. I don’t personally follow a strict AIP diet, but I do find that I feel better when I limit beans and certain grains.

So, for this recipe, I used just chicken, coconut milk, bell pepper, onion, and spices. That’s just five ingredients, plus the spices.

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.

Feel free to get creative with this recipe!

main ingredients for slow cooker chicken curry with sweet potatoes

Recipe Steps

Curry dishes are so great for a nourishing, comforting meal that is so full of flavor. And, since coconut is a natural antimicrobial ingredient, this curry is even more perfect for these current times.

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.

The bottom line is that a curry should include both spicy and warming spices, but you can use whatever you like or have on hand.

bowl of spices for chicken curry dish

Step One

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.

Step Two

Combine all of the ingredients into your crockpot, give them a stir, and set the time (low for 7-9 hours or high for 6-7 hours).

ingredients for chicken curry combined in a black slow cooker

Step Three

Once the cooking time is up, stir and enjoy hot! You can refrigerate or freeze any leftovers.

bowl of slow cooker chicken curry with sweet potatoes

FAQs

Can I use light coconut milk instead of full-fat coconut milk?

Yes, you can, but the flavor will not be a rich.

Can this recipe be frozen and re-heated?

Yes, it sure can.

Other Easy & Healthy Crockpot Recipes You Might Like

Or, see my entire index of healthy slow cooker recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of curry served with a gold spoon

Sweet Potato Coconut Chicken Curry

★★★★★

5 from 1 reviews
Print Recipe

Description

This hearty and super flavorful Sweet Potato Coconut Chicken Curry can be made in a slow-cooker or on the stovetop. This gluten-free and dairy-free recipe is great for paleo, Whole30, and real food diets. This is an easy weeknight meal that is so satisfying.

Ingredients

Scale
  • 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
  • ¼ teaspoon curry powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried ginger
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions

  1. 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.
  2. Set the temperature to low for 7-9 hours or high for 6-7 hours. 
  3. Stir and serve hot. 

Notes

  1. 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 30-35 minutes, or until the sweet potatoes are cooked through. Serve hot.
  2. 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.
  3. 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. 
  4. 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.
  • Category: Main dish
  • Method: Slow cooker
  • Cuisine: Asian

Keywords: coconut curry with chicken, crockpot curry, sweet potato coconut stew

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