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Chicken Curry with Sweet Potatoes and Peas | @tspcurry

Slow Cooker Chicken Curry with Sweet Potatoes

  • Author: Serena Ball
  • Yield: 4-6 servings 1x


Just 6 ingredients and 10 minutes of prep for this flavorful coconut curry dish. It smells and tastes amazing!


  • 1 small onion, chopped (about 1 cup)
  • 2 sweet potatoes (about 1 1/2 pounds) unpeeled, cut into 3/4-inch cubes
  • 4 chicken thighs (about 1 pound of boneless chicken, 1 1/2 pound of bone-in meat) for better flavor bone-in is preferred
  • 1/2 cup coconut milk (full-fat is fine)
  • 1/2 cup orange juice
  • 3/4 teaspoon salt
  • 46 teaspoons curry powder (I used 6 because we like spicy)
  • To serve: Cooked brown rice
  • Optional toppings: Frozen peas thawed, fresh parsley or cilantro, plain Greek yogurt


  1. Coat inside of slow cooker with cooking spray or rub with oil. Add onions and sweet potatoes.
  2. If chicken has skin-on, remove skin. Cut each chicken thigh in half; one half will have a bone the other half will not. Lay chicken on top of sweet potatoes.
  3. In a small bowl, combine coconut milk, orange juice, salt and curry powder. Pour over chicken. Cover and cook 3.5-4 hours on HIGH or 6-8 hours on LOW.
  4. To serve, remove chicken and shred (or keep chicken on bone if your family likes it that way.) Stir rice into slow cooker to thicken the curry.