Description
This Crockpot Curry Chicken is a comforting dish featuring tender chicken, sweet potatoes, and a creamy coconut sauce, perfect for cozy dinners or meal prep.
Ingredients
Scale
- 1 pound chicken breasts
- 3 tablespoons mild curry powder
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 15-ounce cans coconut milk
- 2 tablespoons butter or olive oil
- 2 cloves garlic, crushed
- 4 cups sweet potatoes, peeled and cut into ½ to 1-inch cubes
- 1 medium sweet onion, finely diced
- Cooked rice
- Cilantro (optional)
Instructions
- Prep all ingredients; dice onions, peel and cube sweet potatoes, and crush garlic.
- In a skillet, melt butter or heat olive oil over medium heat, sauté onions for 3-4 minutes, then add garlic for 1 additional minute.
- Combine curry powder, turmeric, ground coriander, salt, and sugar in a bowl for an even spice mix.
- Layer sweet potatoes at the bottom of the crockpot, followed by chicken breasts and spice mix, then pour in coconut milk.
- Cover and cook on low for 4 hours until chicken is tender and sweet potatoes are creamy, then shred chicken and stir together before serving.
Notes
Cut sweet potatoes uniformly for even cooking.
For a thicker sauce, simmer uncovered in the last 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg