Slow Cooker Chicken Curry with Sweet Potatoes
  • 1 small onion, chopped (about 1 cup)
  • 2 sweet potatoes (about 1½ pounds) unpeeled, cut into ¾-inch cubes
  • 4 chicken thighs (about 1 pound of boneless chicken, 1½ pound of bone-in meat) for better flavor bone-in is preferred
  • ½ cup coconut milk (full-fat is fine)
  • ½ cup orange juice
  • ¾ teaspoon salt
  • 4-6 teaspoons curry powder
  • To serve: Cooked brown rice
  • Optional toppings: Frozen peas thawed, fresh parsley or cilantro, plain Greek yogurt
  1. Coat inside of slow cooker with cooking spray or rub with oil. Add onions and sweet potatoes.
  2. If chicken has skin-on, remove skin. Cut each chicken thigh in half; one half will have a bone the other half will not. Lay chicken on top of sweet potatoes.
  3. In a small bowl, combine coconut milk, orange juice, salt and curry powder. Pour over chicken. Cover and cook 3.5-4 hours on HIGH or 6-8 hours on LOW.
  4. To serve, remove chicken and shred (or keep chicken on bone if your family likes it that way.) Stir rice into slow cooker to thicken the curry.