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Bowl of Crockpot Sweet Potato Chicken Curry garnished with cilantro and cashews, showcasing vibrant colors and creamy texture

Crockpot Sweet Potato Chicken Curry

This Crockpot Sweet Potato Chicken Curry is a time-saving and delicious dish, perfect for busy nights! Packed with tender chicken and sweet potatoes in a creamy coconut sauce, it's an easy slow cooker curry recipe that you’ll love.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tsp Organic Valley Ghee
  • ½ medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1½ lbs uncooked chicken breast, cubed
  • 1 medium-large sweet potato, cubed
  • 1 piece red pepper, sliced or diced
  • 2 cups green beans, trimmed
  • ¾ cup organic low-sodium chicken broth
  • 3 Tbsp Simply Organic curry powder
  • 1 tsp Simply Organic ground cumin
  • 1 tsp Simply Organic ground turmeric
  • Pinch of Simply Organic cayenne (optional)
  • ½ tsp salt, more to taste
  • 1 (14 oz) can full-fat coconut milk
  • Cashews, cilantro, and cauliflower rice for serving

Method
 

  1. In a small pan over medium heat, add the ghee, diced onion, and garlic. Sauté for 2-3 minutes, or until the onions become translucent and aromatic.
  2. In your slow cooker, combine the sautéed onion mixture with the chicken, sweet potatoes, bell pepper, green beans, chicken broth, curry powder, cumin, turmeric, cayenne (if using), and salt. Stir well to coat everything in the spices.
  3. Set your slow cooker to low and let it cook for 6 hours. During this time, you can kick back while the slow cooker works its magic.
  4. After 6 hours, stir in the coconut milk and adjust seasoning if needed. Let it cook on low for an additional 30-60 minutes.
  5. Serve over cauliflower rice or your grain of choice. Sprinkle with chopped cilantro and cashews for a garnish that adds crunch and freshness.

Notes

Optional recipe notes or tips.