Easy Weeknight Chicken & Sweet Potato Curry

Servings: 5–6 | Calories: ~460 per serving | Estimated Cost: ~$8–$10 total

This easy crockpot chicken and sweet potato curry is warm, comforting, and made with simple whole ingredients. It delivers cozy curry flavor without heaviness, seed oils, or processed sauces—perfect for an easy slow cooker dinner.

Why You’ll Love This Recipe

• Dump-and-go crockpot meal
• Clean, warming spices
• Naturally creamy without cream
• High-protein and filling
• Great for leftovers

Ingredients

• 2½ lbs chicken breasts or thighs
• 1½ cups chicken broth
• 2 medium sweet potatoes, peeled and cubed
• 1 cup full-fat coconut milk
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1½ tsp curry powder
• ½ tsp turmeric
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions

• Add chicken and chicken broth to the crockpot.
• Add sweet potatoes, garlic, ginger, curry powder, turmeric, salt, and pepper.
• Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
• Shred the chicken directly in the crockpot.
• Stir in coconut milk.
• Cook on HIGH for 15–20 minutes, stirring once.
• Stir in apple cider vinegar.
• Let rest 5 minutes before serving.

Clean Ingredient Notes

• Use coconut milk with only coconut and water.
• Curry powder should be spice-only, no fillers.
• Sweet potatoes add natural creaminess.

Substitutions & Variations

• Add spinach during the last 5 minutes.
• Serve over rice if desired.
• Swap curry powder for garam masala.

Storage Instructions

• Refrigerate up to 4 days.
• Reheat gently with extra broth if needed.
• Freezing not recommended due to potato texture.