There’s something magical about slow cooker meals, isn’t there? They fill your home with the most comforting aromas while you go about your day. My absolute favorite is this slow cooker chicken and sweet potato curry. It’s not just easy to whip up, but it’s also packed with wholesome ingredients that warm your soul. I remember the first time I made it for my family; we gathered around the table, and the smiles on their faces said it all. Trust me, this dish is a hug in a bowl that you’ll want to make again and again!
Ingredients for Slow Cooker Chicken and Sweet Potato Curry
Gather these simple yet nourishing ingredients to create your delicious slow cooker chicken and sweet potato curry. You won’t believe how easy it is to put together, and the flavors are just out of this world!
- 2 lbs boneless, skinless chicken thighs
- 2 medium sweet potatoes, peeled and diced into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1 cup frozen peas
- 2 tbsp fresh cilantro, chopped (for garnish)
Make sure to have everything measured and ready to go. It’s the little details that help the dish shine, and trust me, you’ll love the way it all comes together!
How to Prepare Slow Cooker Chicken and Sweet Potato Curry
Now that you’ve got your ingredients ready, let’s dive into the preparation of this fantastic slow cooker chicken and sweet potato curry. I promise, the steps are super simple and totally rewarding!
Step-by-Step Instructions
- First things first, place the 2 lbs of boneless, skinless chicken thighs directly into the slow cooker. You can either leave them whole or cut them into chunks for quicker cooking—totally up to you!
- Next, toss in the peeled and diced sweet potatoes, chopped onion, and minced garlic right on top of the chicken. It’s like building a cozy little curry layer!
- In a separate bowl, mix together the can of coconut milk, curry powder, ground ginger, salt, black pepper, and chicken broth until it’s well combined. This is where the magic happens—so creamy and fragrant!
- Pour this delicious mixture over the chicken and veggies, making sure everything is nicely coated.
- Now, cover the slow cooker and set it to cook on low for 6-8 hours or high for 4-5 hours. I usually go for low and let it work its magic throughout the day—trust me, it’s worth the wait!
- About 30 minutes before you’re ready to eat, stir in the cup of frozen peas. They’ll cook perfectly without turning mushy!
- Once it’s all done, garnish with fresh cilantro right before serving. The bright green adds a lovely touch and flavor!
And there you have it! Your slow cooker chicken and sweet potato curry is ready to be devoured. The aroma alone is enough to make your mouth water!
Why You’ll Love This Recipe
- Quick prep time: You can have everything in the slow cooker in just 15 minutes—perfect for busy days!
- Hearty flavor: The combination of chicken, sweet potatoes, and coconut milk creates a rich, comforting dish that warms you from the inside out.
- Healthy ingredients: Packed with protein and vitamins, this curry is a wholesome meal choice that doesn’t skimp on taste.
- Gluten-free: Made with naturally gluten-free ingredients, it’s a great option for those with dietary restrictions.
- Perfect for meal prep: This recipe yields six servings, making it ideal for leftovers or batch cooking for the week ahead!
Tips for Success
To make sure your slow cooker chicken and sweet potato curry turns out just right, here are some of my favorite tips and tricks. Trust me, these little adjustments can make a world of difference!
- Adjust the spice level: If you like a bit more heat, feel free to add a pinch of cayenne pepper or some diced jalapeños. Start small and taste as you go—it’s all about finding that perfect balance for your palate!
- Cooking times: Keep in mind that slow cookers can vary in temperature. If you find you’re running short on time, you can always cook it on high for about 4 hours. Just be sure to check the chicken for tenderness— it should shred easily when it’s ready!
- Flavor infusion: For an extra depth of flavor, consider searing the chicken thighs in a pan for a few minutes before adding them to the slow cooker. This caramelization adds a lovely richness to the dish!
- Don’t skip the peas: Adding those frozen peas at the end is key to keeping them vibrant and slightly crisp. They add a pop of color and sweetness that complements the curry beautifully!
- Play with veggies: Feel free to experiment with other vegetables! Carrots, bell peppers, or even spinach can be great additions. Just remember to adjust cooking times accordingly if you add denser veggies.
- Let it rest: After cooking, let your curry sit for about 10-15 minutes before serving. This helps the flavors meld together even more and gives you a chance to catch your breath from all that delicious aroma!
With these tips, you’ll be well on your way to making a slow cooker chicken and sweet potato curry that’s not just good, but absolutely unforgettable. Enjoy the process, and happy cooking!
Nutritional Information
Let’s talk about the numbers behind this delicious slow cooker chicken and sweet potato curry! Each serving packs a hearty punch with approximately 350 calories, making it a filling option that won’t weigh you down. You’ll find about 15 grams of fat, including 9 grams of saturated fat, and a solid 25 grams of protein to keep you satisfied. Plus, it has 30 grams of carbs, with 7 grams of sugar and 5 grams of fiber—perfect for a wholesome meal. Keep in mind these values are estimates, but they give you a good idea of how nutritious this dish really is!
Frequently Asked Questions
Can I use other vegetables?
Absolutely! One of the best things about this slow cooker chicken and sweet potato curry is its versatility. If you want to mix things up, feel free to swap in other veggies like carrots, bell peppers, or even spinach. Just remember that denser veggies like carrots may need a bit more time to cook, so add them early on. Trust me, your creativity will add even more flavor to the dish!
How do I store leftovers?
If you have any leftovers (which is unlikely because it’s so good!), you can store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just reheat it in the microwave or on the stovetop until it’s warmed through. You might even find that the flavors have intensified overnight—yum!
Is this recipe spicy?
This recipe strikes a lovely balance of flavors, but if you’re looking for a little more kick, you can definitely adjust the spice level to suit your taste. Start by adding a pinch of cayenne pepper or some diced jalapeños when you mix the coconut milk and spices. It’s all about personal preference, so taste as you go, and don’t be afraid to make it your own!
Serving Suggestions
Now that your slow cooker chicken and sweet potato curry is ready to rock your taste buds, let’s talk about what to serve alongside it! I always love to pair this hearty dish with fluffy rice—whether it’s jasmine, basmati, or even brown rice, it soaks up that rich curry sauce beautifully! You could also go for some warm naan bread; it’s perfect for scooping up every last bit of that delicious curry. Trust me, you won’t want any of it to go to waste!
If you’re feeling adventurous, adding a fresh side salad with a zesty dressing can provide a lovely contrast to the warm, comforting curry. A simple cucumber and tomato salad with a squeeze of lemon is super refreshing! And for those cozy nights in, don’t forget a little dollop of yogurt or a sprinkle of extra cilantro on top to add creaminess and a pop of freshness. Enjoy your meal, and let the flavors dance on your palate!
slow cooker chicken and sweet potato curry that warms souls
- Temps Total: 6 hours 15 minutes
- Rendement: 6 servings 1x
- Alimentation: Sans Gluten
Description
A hearty slow cooker chicken and sweet potato curry that is easy to prepare.
Ingrédients
- 2 lbs chicken thighs, boneless and skinless
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can coconut milk (13.5 oz)
- 2 tbsp curry powder
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1 cup peas, frozen
- 2 tbsp cilantro, chopped (for garnish)
Instructions
- Place chicken thighs in the slow cooker.
- Add sweet potatoes, onion, and garlic.
- In a bowl, mix coconut milk, curry powder, ginger, salt, pepper, and chicken broth.
- Pour the mixture over the chicken and vegetables.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Stir in frozen peas for the last 30 minutes of cooking.
- Garnish with cilantro before serving.
Notes
- Adjust the spice level to your preference.
- Serve with rice or naan for a complete meal.
- This dish can be refrigerated for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 6 hours
- Catégorie: Main Dish
- Méthode: Slow Cooker
- Cuisine: Indian
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 350
- Sucre: 7g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 5g
- La protéine: 25g
- Le taux de cholestérol: 80mg
Mots-clés: slow cooker chicken and sweet potato curry
