Slow Cooker Chicken Sweet Potato Curry

There’s something deeply reassuring about coming home to the aroma of dinner already done.

This Slow Cooker Chicken Sweet Potato Curry is everything I love in a weeknight meal: simple ingredients, minimal effort, and big flavor. Tender chicken thighs, naturally sweet (affiliate link) chunks of carrot and sweet potato, and a silky coconut curry broth that’s gently spiced—not fiery—just warm enough to make you feel hugged from the inside out.

It’s the kind of dish that quietly says to me, You’re doing just fine. Take a breath. Nourish yourself.

Whether you serve it with rice, cauliflower rice, naan, or simply as it is, this cozy one-pot wonder is bound to become a comforting favorite. And the best part? The slow cooker does most of the work while you get on with your day.

Let’s make something deliciously simple, shall we?

How Many Calories and WW Points in Slow Cooker Chicken Sweet Potato Curry?

According to my calculations, each serving has about 188 calories.

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Recipe Ingredients

• Boneless, skinless chicken thighs – Tender, juicy, and practically made for the slow cooker. Thighs hold up beautifully during long cooking, staying moist and flavorful.
  Swap it: Use boneless, skinless chicken breasts for a leaner option (but be sure to adjust the cooking time as they will cook more quickly and can dry out), or even chickpeas (2 cans, drained and rinsed) for a plant-based twist.
• Sweet potatoes – Sweet and earthy with a creamy texture that melts into the curry, naturally thickening the sauce. Swap it: Butternut squash or more carrots can step in, though sweet potatoes add unmatched comfort and richness.
• Red bell pepper – Bright, slightly sweet, and loaded with color and crunch before softening into the stew.
  Swap it: Any color bell pepper works. No peppers on hand? Try frozen pepper strips or chopped zucchini (add later in cooking).
• Onion – A foundation flavor that adds depth and savory richness as it slowly cooks down. Swap it: Shallots or leeks work too. In a pinch, 1 teaspoon onion powder can fill in.
• Carrot – Sweet and mellow, carrots blend in beautifully with the warm spices and add a pop of orange color. Swap it: Parsnips or even a handful of baby carrots from the fridge drawer to save time with peeling.
• Garlic cloves – Pungent and aromatic, garlic is essential for rounding out the curry flavor. Swap it: 1 teaspoon garlic powder (I like dried roasted granulated garlic) or pre-minced garlic from a jar if you’re in a hurry.
• Lite coconut milk – Creamy and luscious with fewer calories, it brings that signature curry silkiness without the heaviness.
  Swap it: Use regular coconut milk for extra richness, or try unsweetened almond milk with a spoonful of Greek yogurt stirred in at the end for creaminess.
• Chicken broth – (or vegetable broth (affiliate link)) adds moisture and enhances all the savory notes in the curry. Homemade, boxed or canned will all work. My go to is jarred Better than Bouillon paste.
• Curry powder – The heart of this dish—a fragrant blend of warming spices that gives curry its name and magic. Swap it: If you’re out, try a mix of turmeric, cumin, coriander, and a pinch of cinnamon and chili powder.
• Salt – Simple, essential. Enhances all the other flavors. My go to is Diamond crystal kosher salt.
• Ground cumin – Warm and earthy, cumin adds a subtle smokiness that pairs beautifully with sweet potatoes. Swap it: Add extra curry powder or try ground coriander for a brighter, lighter, more citrusy vibe.
• Fresh cilantro – Bright, herbal, and refreshing—both stirred in and scattered on top just before serving for a burst of color and flavor.
  Swap it: Not a cilantro fan? Try fresh parsley, mint, or even a squeeze of lime for a similar bright finish.

How to Make Slow Cooker Chicken and Sweet Potato Curry

Step 1: Gather and prepare all ingredients. Ideal slow cooker size 5- to 6-quart.

Step 2: Add the chicken, sweet potatoes, bell pepper, onion, carrot and garlic to the slow cooker.

Step 3: In a medium bowl, whisk together the coconut milk, chicken broth, curry powder, salt and cumin. Pour over chicken and stir to mix well.

Step 4: Cover and cook on low about 3-4 hours, or until chicken is cooked through and vegetables are tender. Stir in 2 tablespoons cilantro and top with additional fresh cilantro before serving, if desired.

Step 5: Store any leftovers in an airtight container.

Recipe Notes – Jarred Curry Simmer Sauces

There are an abundance of curry simmer sauces in grocery stores these days which are good for anyone not wanting to make their own. I picked these two up recently and plan to try them next time I’m making curry.

Madras Curry Indian Simmer Sauce, from Maya Kaimal, has a simple list of ingredients, including: water, onion, coconut cream, tomato paste, safflower oil, garlic, ginger, spices including turmeric, sea salt, urad dal lentils, lemon juice concentrate, serrano chile, tapioca starch and curry leaves. Each 1/4 cup serving has 60 calories.

Golden Coconut Curry Indian Summer Sauce, from Brooklynn Delhi, is made with onions, coconut cream, water, canola oil, spices including turmeric and paprika, garlic, lemon juice, ginger, brown sugar, tamarind and salt. Each 1/4 cup serving has 80 calories.

Serving Suggestions

Enjoy this chicken and sweet potato curry over hot cooked couscous, white rice, brown rice or quinoa. To keep it low carb, serve over zucchini noodles or chopped zucchini, steamed broccoli ( love to steam my broccoli in the microwave.) or cauliflower rice.

Ways to Use Leftovers

Store leftover curry in an air-tight container in the refrigerator.

Make Soup – I love to turn this leftover curry into a delicious soup. Add enough chicken or vegetable broth (affiliate link) to bring to your desired level of thickness and heat in a saucepan over medium heat. If desired, add additional zero point vegetables, like frozen peas, broccoli florets, cauliflower florets and string beans would all be delicious.

Freeze for a Rainy Day – You can also portion leftovers into individual containers and freeze for up to 3 months. I think of these as “frozen assets” perfect for days when I don’t have the time, desire or energy to cook.

If you’ve made this Crock Pot Sweet Potato Chicken Curry, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Taste of Home (affiliate link)

If you like this Slow Cooker Chicken and Sweet Potato Curry, you might also like

• Creamy and comforting, Crock Pot Shrimp Curry is a simple dish that comes together with minimal time and effort.
• A family-favorite meal, Hamburger Curry (Pakistani Kima) is easy to make in a single pot or skillet and I’ve found that even those who think they don’t like curry come back for seconds!
• The southwest meets India in this Curried Shrimp with Lime, Garlic and Cilantro when you combine Indian curry with the bold flavors of lime juice, cilantro and sour cream or plain Greek yogurt.
• Curried Chicken Salad combines diced cooked chicken, celery, scallions, apple and raisins in a lightened up curry mango chutney yogurt-mayonnaise dressing. Even non-curry fans love this chicken salad made lighter!
• Curried Zucchini Soup turns out creamy without an ounce of cream being added. The secret? A potato.