Ingredients
Vegetables
- 1 large sweet potato, scrubbed and diced into 1/2-inch pieces
- 2 red bell peppers, cored and thinly sliced
Liquids
- 1/4 cup water
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1 can light coconut milk (approximately 13.5 oz)
- 3 tablespoons water (to mix with cornstarch)
Spices & Seasonings
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon kosher salt
Protein
- 1 1/2 pounds boneless, skinless chicken thighs
Fats & Oils
- 1 tablespoon extra virgin olive oil
Thickening Agent
- 2 tablespoons cornstarch (mixed with 3 tablespoons water to create a slurry)
For Serving
- Prepared brown rice or quinoa
- Chopped fresh cilantro
Instructions
- Prepare Vegetables: Place the diced sweet potatoes and thinly sliced red bell peppers in the bottom of a 5-quart or larger slow cooker. Pour the 1/4 cup water and freshly squeezed lime juice over the vegetables to add moisture and a tangy brightness.
- Mix Spices: In a small bowl, combine curry powder, smoked paprika, ground cumin, ground chili powder, and kosher salt. This spice blend will provide the curry its vibrant and smoky flavor.
- Season Chicken: Lay the boneless, skinless chicken thighs on a large plate or cutting board. Sprinkle both sides evenly with about two-thirds of the spice mixture and rub to coat thoroughly. Set aside the remaining spices for later use.
- Sear Chicken: Heat the extra virgin olive oil in a large skillet over medium-high heat until hot and shimmering. Add the seasoned chicken thighs and sear them briefly, about 2 minutes on the first side and 1 minute on the second side, until golden brown. This step locks in juices and adds flavor.
- Slow Cook: Transfer the seared chicken thighs atop the vegetables in the slow cooker. Sprinkle the remaining spice mixture over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is fully cooked and tender, reaching an internal temperature of 165°F (74°C).
- Shred Chicken: Remove the chicken thighs from the slow cooker and place on a cutting board. Once cool enough to handle, cut into bite-size pieces or shred with two forks. Set aside.
- Thicken Sauce: Pour the can of light coconut milk and the prepared cornstarch slurry into the slow cooker. Stir well to combine with the vegetables and cooking liquid. Turn the slow cooker to HIGH, cover, and cook for 15 minutes until the sauce thickens slightly.
- Combine and Finish Cooking: Return the shredded or chopped chicken to the slow cooker and stir to coat with the thickened sauce. Recover and cook for an additional 15 minutes on HIGH until the chicken and vegetables are hot and tender.
- Serve: Serve the curry warm over prepared brown rice or quinoa. Garnish with chopped fresh cilantro for a fresh, vibrant finish. Optionally serve with naan bread.
Notes
- Using boneless, skinless chicken thighs provides tenderness and flavor; however, chicken breasts can be substituted if preferred, though they may cook faster and be less juicy.
- Searing the chicken before slow cooking enhances the texture and develops a deeper flavor.
- If the sauce is too thick after cooking, stir in a splash of water or coconut milk to reach desired consistency.
- This recipe can be prepared on HIGH or LOW in the slow cooker. Adjust cooking times accordingly.
- For spicier curry, increase the ground chili powder or add fresh chopped chili peppers.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian-inspired
- Diet: Gluten Free
