Slow Cooker Sweet Potato Chicken Curry (Freezer to Crock Pot)
Slow Cooker Sweet Potato Chicken Curry can be assembled ahead and stashed in the freezer for an easy, flavor-packed dinner. When you're ready to serve, thaw and dump in the slow cooker and you're ready to go!
Add onions and brown sugar and sautee until onions are cooked through, around 5 minutes.
Add the garlic and ginger, and cook for 2 minutes, until fragrant and soft.
Add the curry paste, peanut butter, garam masala, cumin, turmeric and salt. Stir to coat onions and toast spices for 2 or so minutes.
Remove from heat and allow to cool.
To cook right away:Transfer the onions to the base of a 5 quart slow cooker along with the chicken, sweet potatoes, carrots, fish sauce and chicken stock.
Cover and cook on high for 4 hours or low for 6 hours, until sweet potatoes are cooked through.
Stir in the spinach/kale, lime juice and coconut milk, cover and cook for 5 minutes.
Serve over rice or with naan bread.
To assemble ahead:In an 8-cup storage container or a quart-sized heavy duty freezer bag, add the chicken, sweet potatoes and onion/spice mixture.
Seal and freeze for up to 3 months.
Thaw completely before cooking. Add thawed mixture to the slow cooker and stir in 2 cups of chicken stock and 2 tablespoons fish sauce.
Cover and cook on high for 4 hours or low for 6 hours, until sweet potatoes are cooked through.
Stir in the spinach/kale, lime juice and coconut milk, cover and cook for 5 minutes.
Serve over rice or with naan bread.
Notes
This curry is medium-spicy (this will depend on your curry paste). The sweet potatoes are fall-apart tender and dissolve a bit into the sauce.