Slow Cooker Chicken Curry That Comforts Your Soul
This soul-warming slow cooker chicken curry combines tender chicken thighs, aromatic spices, and creamy coconut milk for a flavorful dish that’s effortless and comforting.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 1 large Sweet potato scrubbed and diced into ½-inch pieces
- 2 Red bell peppers cored and thinly sliced
- ¼ cup Water
- ¼ cup Freshly squeezed lime juice about 2 limes
- 2 tablespoons Curry powder
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground chili powder
- 1 teaspoon Kosher salt
- 1.5 pounds Boneless, skinless chicken thighs
- 1 tablespoon Extra virgin olive oil
- 1 can Light coconut milk 14 ounces
- 2 tablespoons Cornstarch mixed with 3 tablespoons water to form slurry
- Prepared brown rice or quinoa for serving
- Chopped fresh cilantro for garnish
Instructions
Instructions
- Place the sweet potatoes and bell peppers in the bottom of the slow cooker.
- In a small bowl, whisk the water, lime juice, curry powder, paprika, cumin, chili powder, and salt. Pour over the vegetables and stir to coat.
- Arrange the chicken thighs over the vegetables and spoon some spice mixture on top for added flavor.
- Seal the cooker and slow cook on LOW for 5 hours (or HIGH for 2.5 hours) until chicken is cooked through and tender.
- Shred the cooked chicken with two forks directly in the cooker.
- Stir in the coconut milk and cornstarch slurry. Set cooker to HIGH and cook for 15 more minutes until sauce thickens.
- Stir everything together and serve hot over brown rice or quinoa, garnished with fresh cilantro.
Notes
Store leftovers in the fridge up to 3 days. Reheat with a splash of broth or water to loosen the sauce.