Slow Cooker Coconut Curry Chicken and Sweet Potatoes Step-by-step instructions

Before you start

Before starting, cut the chicken thighs into bite-size pieces and pat them dry with paper towels. Peel and cube the sweet potatoes into 1-inch pieces, and dice the onion. Measure out the curry powder, salt, and coconut milk.

Have a 6-quart slow cooker ready. There's no need to brown the chicken or sauté the onion—the slow cooker will handle everything. This recipe is truly dump-and-go, so the only real prep is the chopping.

Instructions

Prep and assemble

1. 1Prep the ingredients
   Place the chicken pieces in the slow cooker insert. Scatter the cubed sweet potatoes and diced onion over the chicken. Sprinkle with curry powder and salt. Use a spoon to toss everything together until the chicken and vegetables are evenly coated with the spice mixture.
   Look for The chicken and vegetables should look lightly dusted with curry powder.
   Tip Cut the chicken and sweet potatoes into similar-sized pieces so they cook evenly.
2. 2Add the coconut milk
   Pour the coconut milk over the chicken and vegetables. Stir gently to combine, making sure the coconut milk reaches the bottom of the slow cooker. The liquid should mostly cover the ingredients, but a few pieces can peek above the surface.
   Look for The mixture should look creamy and pale yellow with visible pieces of chicken and sweet potato.
   Tip If the coconut milk is separated in the can, stir it well before measuring.

At the end of this phase, the slow cooker insert holds a colorful mixture of pink chicken, orange sweet potatoes, and white onion pieces, all dusted with yellow curry powder.

The coconut milk has been poured over, creating a creamy, pale golden sauce that barely covers the ingredients. The aroma is fresh and slightly spicy, with a hint of coconut. Everything is evenly distributed and ready for the lid.

Slow cook

3. 3Slow cook on low
   Cover the slow cooker with the lid. Cook on low for 4 to 5 hours, or until the chicken is tender and cooked through and the sweet potatoes are fork-tender. Avoid lifting the lid during cooking to keep the heat steady.
   Look for The sauce should be bubbling gently around the edges and the kitchen will smell richly of curry.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the slow cooker runs hot, start checking at 3 1/2 hours.
4. 4Check the chicken temperature
   After 4 hours, check the chicken for doneness. Insert an instant-read thermometer into a few pieces; the thickest piece should read at least 165°F (74°C). The sweet potatoes should be easily pierced with a fork. If not done, continue cooking for another 30 minutes and check again.
   Look for The chicken should be opaque and tender, and the sweet potatoes should offer no resistance when pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip The sauce will thicken slightly as it sits; stir before serving.

After 4 to 5 hours on low, the kitchen smells warmly of curry and coconut. The sauce is gently bubbling around the edges, and the chicken is opaque and tender. The sweet potatoes are soft enough to pierce with a fork but still hold their shape. The sauce has thickened slightly and clings to the ingredients. The chicken should register 165°F (74°C) on a thermometer.

Finish and serve

5. 5Stir and serve
   Turn off the slow cooker. Stir the curry gently to redistribute the sauce. Let it sit uncovered for 5 minutes so the sauce settles. Ladle the curry into bowls and serve hot, with rice or naan if desired.
   Look for The sauce should be creamy and coat the back of a spoon.
   Tip For a thicker sauce, simmer on the stovetop for a few minutes after transferring to a pot.

Once the slow cooker is off, the curry settles into a rich, creamy dish. The sauce is thick enough to coat the back of a spoon, and the chicken and sweet potatoes are bathed in a golden, fragrant sauce. A stir reveals no raw pink spots, and the sweet potatoes are meltingly tender. The curry is ready to be ladled into bowls, with steam rising and the aroma inviting everyone to the table.

Common mistakes

The most common mistake is lifting the lid to check on the curry, which lets out heat and extends the cooking time. Trust the recipe and keep the lid on. Another pitfall is using chicken breasts instead of thighs—they can dry out and become stringy.

If you do use breasts, shorten the cook time and check at 3 hours. Finally, don't skip the salt; it brightens all the flavors and prevents the curry from tasting flat.

How to tell it’s done

The curry is done when the chicken registers at least 165°F (74°C) on an instant-read thermometer and the sweet potatoes are fork-tender. The sauce should be creamy and slightly thickened, with a vibrant yellow color from the curry powder.

If the sauce seems thin, let the curry sit uncovered for 10 minutes; it will thicken as it cools slightly. The chicken should be opaque throughout and easily shred with a fork, though leaving it in chunks is just as delicious.

• Poultry: 165°F (74°C) in the thickest part