This slow cooker chicken curry with sweet potatoes is a tasty and simple meal that also contains chickpeas, green peas, coconut milk and canned tomatoes. If you like your slow cooker for stir-and-forget dinners, you will love this easy Indian curry. And of course you can make it as spicy and saucy as you like.
In my house, sometimes a recipe is born out of what ingredients I have on hand, plus a craving for a certain flavor profile.
What I had on hand – and that needed to be eaten – was the sweet potatoes and chicken, and the other ingredients were happily in my pantry and freezer.
The craving? Curry!
I could have made this into a skillet meal like my Tuscan Chicken recipe. But, the only time I had to actually prep the meal was in the morning, so I chose the slow-cooker to do the cooking while I did other things.
Then, in browsing recipes for ideas like amounts of curry powder, I came across this recipe by Liz of The Lemon Bowl. How wonderful to find someone who was on my same recipe wavelength!
I made changes to about half of the ingredients, mostly quantities rather than type. We like lots of coconut milk in our curries, and I used more vegetables than in Liz’s original. We also prefer using canned tomatoes rather than tomato sauce.
Slow cooker or Instant Pot?
I actually use my Instant Pot as a slow-cooker most of the time. I think slow-cooked meats come out more tender and flavorful than when pressure-cooked in the Instant Pot. I know lots of people swear by the IP, but I don’t, and that’s why I don’t have directions for you for pressure-cooking this dish.
For beans, though, especially chickpeas, the Instant Pot’s pressure setting is indispensable in my kitchen.
As far as the recipe process, in my first making of this curry, the chicken was cooked through before the sweet potatoes. So the second time, I removed the chicken with an hour to go, and allowed it to cool while the stew slow-cooked for another hour.
I know that’s not a perfect solution and that the slow-cooker takes time to come up to temperature again, but it worked out well. And, removing the chicken gave it time to cool and for me to cut the pieces into chunks.
Can you use leftover cooked chicken for this curry?
Yes, it would be an excellent way to use leftover cooked chicken. In that case, I’d add it once the vegetables have cooked. The chicken would warm up from the heat of the rest of the stew.
You also make this curry into a 2-ways meal by using vegetable broth instead of chicken broth and only adding the chicken to the servings for your meat-eaters.
What are great side dishes with this curry?
I love chutneys with Indian curries. However, the chutney I usually find for sale, which is mango chutney, seems very expensive. And my daughter-in law can’t eat mangoes.
Apples to the rescue! I had just made a batch of apple chutney from the last of my large box of Jonathan apples. I figure that if you have chutney, you have to have a curry to go with it! It made a delicious combination, and once I finish the chutney blog post I will update both with the links to each other.
I have to admit that in a Indian-seasoned curry like this one, my preference is to use a savory potato like the Yukon Gold. But the sweet potatoes are a fun variation and the other members of my family enjoyed it, especially my grandson! And, the slightly sweeter dish goes well with the chutney.
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If you made this recipe, please leave me a comment so that I know how it went!
Check out these other curries on A Meal In Mind!
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Slow Cooker Chicken Curry with Sweet Potatoes
- 1 pound boneless skinless chicken breasts or thighs
- 1 medium onion thinly sliced
- 3/4 cup dried garbanzo beans soaked and cooked (or a 15-ounce can chickpeas, drained and rinsed)
- 2 medium sweet potatoes peeled and diced, about 4 cups
- 1 cup full-fat coconut milk or up to 1 can if you like lots of sauce
- 1/2 cup chicken stock
- 15 ounce can diced tomatoes with juice
- 2 tablespoons curry powder
- ½ - 1 teaspoon salt
- 1/2 teaspoon cayenne powder optional, depending on how spicy your curry powder is
- 1 cup green peas
- 2 tablespoons lemon juice
- cilantro optional garnish
- In the bottom of the slow cooker, whisk together coconut milk, chicken stock, curry powder, salt and cayenne.
- Add chicken breasts (see note), onion, chickpeas, tomatoes and sweet potatoes. Using tongs, gently toss ingredients together to ensure all are evenly coated.
- Cook on medium setting for 7 hours or high for 3 1/2 hours.
- Open the slow-cooker and remove the chicken. Once the chicken is cool enough to touch, cut it into bite-size chunks. Place chicken in the refrigerator until ready to return it to the pot.
- Stir in peas and lemon juice and set the cooker for one more hour.
- When the cooker is done, return the chicken to the curry and stir well to coat with sauce. At this point, I often keep the cooker on the warm setting while I'm getting the table ready so that the chicken warms completely.
- Serve on its own as shown in my photos, or over rice, with plenty of fresh cilantro.
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