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Slow Cooker Chicken Curry with Sweet Potatoes

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.
Course Curry, Stew
Cuisine Indian
Keyword chicken, chickpeas, coconut milk, curry, dairy-free, easy recipe, Gluten-free, indian cuisine, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Servings 6 servings
Author Beth


  • 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