I learned something new about my mother-in-law over the weekend. She doesn’t like sweet potatoes!! This would have been nice to know before I made this Slow Cooker Thai Coconut Chicken & Sweet Potato Curry for Sunday dinner 😐 This is also shocking information for someone who is a lover of sweet potatoes.
But guess what??
She liiiiked it! She even said the sweet potatoes were here favorite part of the dish. Whaaa?
I love, love love this Slow Cooker Coconut Chicken Curry, but it requires a few more ingredienst and a few more steps for prep. But this one, it takes just a few minutes to prepare, is so so simple, and has that curry flavor we love. Served over warm white or brown rice and it’s a winner.
Slow Cooker Thai Coconut Chicken & Sweet Potato Curry
Ingredients
- 2 large chicken breasts (or 6 chicken tenders)
- 1 large sweet potato, peeled and diced
- 2 red bell peppers, seeds removed and chopped
- 1/2 white onion, chopped
- 1 (14 oz) can coconut milk
- 1/2 cup chicken broth
- 1 1/2 tsp curry powder
- 1 1/2 tsp curry paste
- 1/2 tsp garlic salt
- salt and pepper to taste
- ***see note below to thicken sauce if needed
Instructions
- Whisk coconut milk, chicken broth and seasonings together in a bowl and pour into a 6qt slow cooker.
- Place diced sweet potato, red bell peppers, onion, and chicken in the slow cooker.
- Cook on low for 4-6 hours or high 3-4 hours (until chicken is cooked through and vegetables are tender). Remove chicken and shred with a fork. Add back into the slow cooker.
- Serve over warm white or brown rice.
Notes
***If you want a thicker sauce, whisk 2 tbsp cornstarch into 1/4 cup cool water. Pour into the slow cooker and let cook for another 20-30 minutes (until it simmer and thickens)
Nutrition Facts
Serving Size 4
Amount Per Serving | ||
|---|---|---|
Calories 331 | ||
% Daily Value | ||
Total Fat 23 g | 35% | |
Saturated Fat 19 g | 95% | |
Unsaturated Fat 2 g | ||
Cholesterol 37 mg | 12% | |
Sodium 468 mg | 20% | |
Total Carbohydrates 17 g | 6% | |
Dietary Fiber 2 g | 8% | |
Sugars 2 g | ||
Protein 18 g | 36% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The only thing I know of that my MIL doesn’t like is avocado. And she grew up in CA with an avocado tree in her backyard. Makes me want to cry!! I’ll definitely have to try this recipe … both the hubs and I LOVE curry. He took me out for curry on our first date 🙂
Let me know if you like it!! Seriously though….who doesn’t like avocado???!
Do you just leave the Chicken as tenders or do you cut it up?
Just saw the diced up part, sorry!
Yes,you shred the chicken! I added it to the instructions, thanks!
Looks delicious! Was just wondering how many people this dish can serve? Thank you
about 4! Thank you!!
This sounds fantastic! Do you use unsweetened or sweetened coconut milk?
This looks fantastic! Do you use unsweetened or sweetened coconut milk?
I used unsweetened (but think you could use either)!
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
Hi, I just found your blog and am trying this recipe for the first time. I assume you put the chicken breasts in whole…chunks would be hard to shred? It’s in the slow cooker now!
yes, i slow cook them whole and then shred!
Just finished crockpot stage. Pretty darn snazzy! I made on a whim and the only ingredient I was missing was the broth. So I substituted using a chicken broth herb mix with water and a pat of butter. Threw in a hint of lemongrass paste. Definitely fixes my craving. Thanks for sharing 🙂
Awesome Jen,so glad you liked it!
I thought that garham masala was an East Indian spice? How does this taste Thai?
Hi Jen, you are right! The garam masala should be red curry paste instead! Fixed it!
The recipe still reads garam masala from what I can tell. Glad I read the comments before making. So excited to try this!
Fixed it!