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 Indian curry. And of course, you can make it as spicy and saucy as you like.
- 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.
Many thanks for the recipe inspiration from Liz at the Lemon bowl
Keywords: curry, Indian cuisine, easy recipe, slow-cooker, gluten-free, dairy-free, chicken, chickpeas, coconut milk