Dinner

Slow Cooker Chicken and Sweet Potato Curry Recipe

ByLila Prescott September 22, 2026September 22, 2026

Introduction

This Slow Cooker Chicken and Sweet Potato Curry is a comforting and flavorful meal perfect for busy days. Tender chicken thighs simmer with sweet potatoes and aromatic spices in a creamy coconut sauce, making it easy to prepare and delicious to eat.

A dark gray bowl filled with a stew showing four pieces of brown glazed chicken thighs at the center with visible skin texture, surrounded by large bright orange sweet potato cubes. The stew has a thick orange-brown sauce with small chunks of translucent onions mixed in. Fresh green cilantro leaves are scattered on top of the chicken and sweet potatoes, adding color contrast. The bowl is set on a round dark wooden board, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken thighs, boneless and skinless
2 large sweet potatoes, peeled and cubed

1 onion, diced
3 cloves garlic, minced

1 can (13.5 oz) coconut milk
2 tablespoons curry powder

1 teaspoon ground cumin
1 teaspoon ground ginger
Salt and pepper, to taste

Fresh cilantro for garnish (optional)

Instructions

Step 1: Peel and cube the sweet potatoes, dice the onion, and mince the garlic.
Step 2: In the slow cooker, layer the cubed sweet potatoes first, then add the diced onion and minced garlic on top.

Step 3: Place the chicken thighs over the vegetables.
Step 4: In a bowl, whisk together the coconut milk, curry powder, cumin, ground ginger, salt, and pepper.
Step 5: Pour the coconut milk mixture evenly over the chicken and vegetables.

Step 6: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
Step 7: When done, shred the chicken directly in the slow cooker using two forks.
Step 8: Serve portions garnished with fresh cilantro if desired. Enjoy!

Tips & Variations

For extra heat, add a chopped chili or a pinch of cayenne pepper to the sauce mixture.
Substitute chicken thighs with boneless chicken breasts, but note they may cook faster and be less tender.
Add some chopped tomatoes for a tangy twist and more sauce volume.

Serve with steamed rice or warm naan bread to soak up the flavorful curry sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This curry also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A bowl filled with a rich, thick orange-brown sauce covering four pieces of browned chicken thighs with crispy skin, mixed with large orange cubes of soft sweet potatoes and translucent chunks of cooked onions, all sprinkled with fresh green cilantro leaves and coarse salt flakes on top; the bowl is white with a dark rim, placed on a wooden board over a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use thawed chicken thighs for even cooking and food safety. If using frozen, increase cooking time and ensure the chicken reaches a safe internal temperature.

Is this curry spicy?

This recipe is mildly spiced but not very hot. You can adjust the heat by adding chili peppers or cayenne to suit your taste.

Lila Prescott