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+ servings
Crock Pot Chicken Curry recipe with sweet potatoes

Crock Pot Chicken Curry

Arlene Mobley - Flour On My Face
Crock Pot Chicken Curry made with coconut milk is a delicious chicken recipe everyone will love. The chicken is moist, tender and infused with the flavors from the creamy coconut milk and curry spices.
5 from 1 vote
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Main Dish
Cuisine Thai
Servings 8 Servings
Calories 691 kcal


  • 3 lbs boneless chicken thighs
  • 5 ½ cups cubed sweet potatoes
  • 1 medium onion diced
  • 14 oz can coconut milk
  • 3 teaspoons (heaping) ground curry powder
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 tablespoons cornstarch mixed with cool water
  • 4 cups cooked long grain white rice
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  • Place the chicken in the bottom of the slow cooker in a single layer.
  • Add the cubed sweet potatoes and diced onion.
  • Pour the coconut milk into a bowl and add the spices. Whisk until combined. Pour over the ingredients in the crock pot.
  • Cover and cook on high 3-4 hours, low 5 to 6 hours or until the chicken is cooked through and the sweet potatoes are tender.
  • Serve over white rice.


Serving: 1Serving | Calories: 691kcal | Carbohydrates: 49g | Protein: 33g | Fat: 40g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 482mg | Potassium: 848mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13113IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg
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