This slow cooker chicken curry is made with sweet potatoes, chicken, and roasted cauliflower. It's made in the slow cooker or crockpot and is an easy dinner to make!
This slow cooker chicken curry is easy to make and flavorful. It makes a lot, so it's perfect for a family or for leftovers.
Because the chicken curry is made in a slow cooker, it's easy to make in the morning and enjoy in the evening.
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How to make slow cooker chicken curry
First, prep your ingredients! Add the curry powder, turmeric, coriander, cardamon, and salt to a bowl and stir to combine.
Next, add your coconut milk to your slow cooker and place the chicken breasts on top. Add the water, seasonings, and garlic to the slow cooker and stir to combine.
Cut up the sweet potatoes and onion and add them to the slow cooker.
Place the lid on the slow cooker and set the timer for 4-6 hours on high or 6-8 hours on low.
Forty minutes before the chicken curry is done, turn the oven onto 425 degrees F and line a baking sheet with foil or parchment paper. Cut the head of cauliflower into florets and toss with olive oil, salt, and pepper. Place in the oven and bake for 25 minutes.
20 minutes before the curry is done, remove the chicken breasts and shred them. Return the shredded chicken back to the pot and continue cooking until the slow cooker is done.
Once cauliflower is done, add to the slow cooker, cook for an additional 5 minutes, then serve. Top with cilantro if desired.
Slow Cooker Chicken Curry
Equipment
- Slow cooker or crockpot
Ingredients
- 1 lb chicken breasts
- 3 tablespoon curry powder
- 2 teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- 2 teaspoon salt
- 2 cans coconut milk 13.5 oz each
- 1 cup water
- 2 cloves garlic minced
- 4 c sweet potatoes peeled and cut into 1-inch cubes
- 1 medium onion diced
- 1 head cauliflower
- 2 Tbsps olive oil
- Salt and pepper
- Cilantro optional
Instructions
- In a small bowl, add the curry powder, turmeric, coriander, cardamom, and salt. Stir to combine.
- In a large slow cooker, add the coconut milk and place the chicken breasts on top.
- Add the water, seasonings, and garlic to the slow cooker and stir to combine.
- Add the sweet potatoes and onion to the slow cooker and place the lid on the slow cooker.
- Set to low 6-8 hours or high 4-6 hours.
- Forty minutes before curry is done, preheat the oven to 425 degrees F and line a baking sheet with foil. Cut the cauliflower into florets. Toss with olive oil, and a sprinkling of salt and pepper. Spread out onto the baking sheet and bake for 25 minutes.
- Twenty minutes before curry is done, remove the chicken breasts and shred. Return chicken to curry and stir to combine.
- Once cauliflower is done, add into the curry and stir to combine. Cook for an additional 5 minutes.
- Serve curry with cilantro, if desired.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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