Go Back
+ servings
plate of chicken and sweet potato curry with white rice
Print Recipe
5 from 11 votes

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!
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Main Course
Cuisine: Thai
Servings: 8
Calories: 322kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 cup onions minced
  • 4 cloves garlic minced
  • 1 tablespoon ginger finely chopped
  • 1 tablespoon Thai red curry paste
  • 2 tablespoons peanut butter
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoons turmeric
  • ½ teaspoons salt
  • 1 ½ lb boneless skinless chicken thighs roughly 9
  • 4 cups sweet potato cut into 2-inch cubes 1 large sweet potato
  • 3 carrots peeled and diced
  • 2 tablespoons fish sauce
  • 2 cups chicken stock

After cooking

  • 4 large handfuls of spinach or baby kale
  • 400 mL coconut milk full fat
  • 1 tablespoon lime juice

Instructions

  • Heat oil over medium heat in a medium pan.
  • 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.

Nutrition

Serving: 1/8 batch | Calories: 322kcal | Carbohydrates: 27g | Protein: 22g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 821mg | Fiber: 4g | Sugar: 8g