Sweet potato, tender chunks of chicken, red pepper, and green beans are all slow cooked and infused with an Indian-inspired spice blend, making this Slow Cooker Sweet Potato Chicken Curry heaven in a bowl.
This scrumptious bowl of Slow Cooker Sweet Potato Chicken Curry will warm you right up on a cold day.
When the temps drop and the air becomes frigid, I crave warm, hearty bowls of soup, stews, and slow-cooked meals. And this Slow Cooker Sweet Potato Chicken Curry is sure to warm you right up on a cold day. It’s a stew-like dish that’s incredibly flavorful and has everything you need in a meal – quality protein, healthy fats, and veggies.
Comfort food + slow-cooked + easy peasy = a recipe you’ll surely love.
I’m all about ease and convenience. In fact, in 2019 our focus for the blog is to share recipes that are easy, made with simple ingredients, meal prep-able and classic comfort food turned healthy. We know these are the kinds of recipes you love and we want to do our best to serve you and your family. We want to help you spend less time in the kitchen so that you can spend more time around the dinner table and/or doing the things you love most. Slow Cooker Sweet Potato Chicken Curry fits the bill. It’s an easy set-it-and-forget-it recipe, it’s made with simple ingredients that you can find anywhere and it’s a one-dish meal, so clean-up is quick. In addition, it’s meal prep-able and freezer-friendly, too!
You can also make this recipe in an instant pot.
Serve it over cauliflower rice or a handful greens for a delicious Whole30 option and an easy way to add in more veggies.
My favorite way to serve Slow Cooker Sweet Potato Chicken Curry is over a bed of sautéed cauliflower rice. It’s a great way to sneak in more veggies. I’ve also served it over a bed of greens when I didn’t have cauliflower rice on hand. If not on a Whole30, feel free to serve it over white or brown rice if you wish! And don’t forget to top with roasted cashews for added crunch and fresh cilantro.
For the love of curry – a must-try flavor!
Curry is a favorite flavor of mine. So much that we have shared several curry-inspired recipes on the blog such as Curry Egg Salad, Cauliflower Curry Hummus, Instant Pot Lamb Curry, and Curry Chicken Salad. Yeah, I like curry! I think some people are a little hesitant in trying it because they’re just not sure what to expect, but I highly recommend you do. If you don’t want to purchase a whole jar of it, head to your local food co-op or Whole Foods, and purchase just what you need in bulk.
What are the spices in curry powder? Curry is an Indian-inspired spice blend that is commonly made with coriander, cumin, turmeric, ginger, dry mustard, black pepper, cinnamon, cayenne, and cardamom. You can find a homemade curry powder recipe here.@whole30 Friendly Slow Cooker Sweet Potato Chicken Curry is infused with an Indian-inspired spice blend and made hearty with sweet potatoes and veggies. It truly is heaven in a bowl. Click To Tweet
I can’t wait for you to add Slow Cooker Sweet Potato Chicken Curry to your menu and give it a try! I hope you enjoy it as much as I do.
- 2 tsp. Organic Valley Ghee
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 1½ lbs. uncooked chicken breast, cubed
- 1 medium-large sweet potato, cubed
- 1 red pepper, sliced or diced
- 2 cups green beans, trimmed
- 3/4 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 & cauliflower rice for serving
- In a small pan over medium heat, add the ghee, diced onion, and garlic. Sauté until onions are translucent.
- In the slow cooker, add the sautéed onions and garlic, chicken, sweet potatoes, red pepper, green beans, chicken broth, spices, salt, and pepper.
- Cook on low for 6 hours.
- Stir in coconut milk and cook on low for an additional 30-60 minutes or until hot. Add more salt to taste. If you’d like more curry flavor, add more curry powder to taste.
- Serving Size: 1/6 of recipe (~1½ cups)
- Calories: 335
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 17 g
- Saturated Fat: 10g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 28 g
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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