Slow Cooker Sweet Potato and Chicken Curry

This recipe is part of the latest 21 Gluten Free Meals from Costco Plan.

This recipe is part of the 20 Slow Cooker Freezer Packs from Costco for $150 meal plan. Note that this is written as a single recipe, but is doubled in the Costco meal plan, so you will have enough ingredients to make 2 packs.

slow cooker sweet potato cu Slow Cooker Sweet Potato and Chicken Curry
PinExt Slow Cooker Sweet Potato and Chicken Curry

So I was chatting with my friend Christan about my Slow Cooker Maple Chicken recipe that I recently shared on $5 Dinners. She fixed it for her family and her girls (like my boys) couldn’t get enough.

We got to talking about recipes and slow cookers at our last MOPS meeting and she told me about a very similar recipe that she makes…but it’s curry and not maple. It’s almost identical…swapping out the maple for coconut milk and curry powder. The rest of the ingredients and the cooking method are the same!

Couple notes:

  1. My kids loved this just as much as they did the Maple Chicken. I just had to convince them that the “yellow stuff” (colored from the curry powder) was really chicken. They goobled up their sweetened curried carrots and sweet potatoes without any prompting. (A mother’s dream…for her child to eat their vegetables without coersion being involved.)
  2. If you open your coconut milk and it’s hard and white on the top, don’t fret. It’s natural for coconut milk to separate. Just spoon it all into the slow cooker and whisk it up until it’s creamy.
printer famfamfam Slow Cooker Sweet Potato and Chicken Curry

Slow Cooker Sweet Potato and Chicken Curry

Yield – 4 to 6 servings
Prep Time – 10 minutes
Cook Time – 8 hours in slow cooker


  • 1 can (15 oz.) light coconut milk
  • 3 teaspoons curry powder
  • 1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
  • Salt and pepper
  • 3 medium sweet potatoes, peeled and cubed
  • 6 carrot sticks, peeled and cut into 2″ pieces
  • 1 small onion, chopped
  • Salt and pepper over the top



  • Whisk together the coconut milk and curry powder in the base of the slow cooker.
  • Add the chicken thighs (or chicken breasts if you prefer), the sweet potatoes and carrots. Toss with the coconut milk.
  • Sprinkle a little salt and pepper over the top.
  • Set the slow cooker on low and cook for 8 hours.
  • Serve Slow Cooker Sweet Potato and Chicken Curry.
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95 Responses to Slow Cooker Sweet Potato and Chicken Curry

  1. Pingback: Recipe for Slow Cooker Orange-Cranberry Pork Roast & The Meals I’m Leaving Behind…

  2. Nicole says:

    Would it be okay to use coconut milk from a carton in this recipe, or do I need to buy canned?

    • Megan says:

      One difference is the carton has MSG hidden under the name (Carrageenan) where as most cans do not have the MSG.

      • Lynn says:

        No, MSG is Monosodium Glutamate. Carrageenan is an extract from Red Seaweed. They are not in any way shape or form the same thing. I don’t know who told you that, but they just aren’t. Carrageenan also has some health concerns, but they are just not the same thing.

        Additionally, not all coconut milk in a carton has carrageenan.

        • Shanna says:

          Your both kind of right. Carageenan is made from seaweed, but it does contain free glutamic acid. Free glutamic acid is in various natural foods in various concentrates, but is in HIGH concentrates in MSG. Any food containing even natural free glutamic acid can be very harmful to those sensitive to MSG.
          I get severe migraines from glutamic acid in any form, and carageenan is to be avoided if you’re the same! (Or if you have any gut problems.)
          I don’t know if all coconut milk in a carton has it, but I’m noticing it’s in more and more dairy and dairy-like products (almond milks, soy ice creams, etc.)
          Anyway, thanks for this recipe – I’m going to try it!

    • Rachael F. says:

      They are NOT the same thing. It would be like using skim milk instead of cream. Your results will be very liquidy and you won’t get the same flavor.

  3. I think that you could probably use coconut milk from a carton. Light coconut milk (which is what the recipe calls for) is definitely not as thick as regular (in a can). I’m sure that it will still flavor the chicken and sweet potatoes just as well, though. The sauce might be a little bit thinner than intended, but I think it will still all cook together beautifully.

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  5. Jennifer says:

    If I wanted to make this as a freezer meal would I mix it all together in a ziplock, or would I need to keep parts separate, and then add them in order on cooking day?

  6. I’m adding this to weekly menu, since it has everything I love and is so simple! Would you mind if I used your photo on my blog? I will definitely show you as the source. Thanks!

  7. Jenna says:

    Has anyone tried this with canned yams? Left overs from Thanksgiving….but my only worry is that they would get too mushy. Thoughts?

    • Helen says:

      Jenna, I was just thinking the same thing as I have several cans that I purchased on sale in the pantry. This is my first time making this recipe, so I will give a go and see how it turns out with the canned yams. However, I will add the yams towards the end of the cook time and let them simmer only for about an hour in the slow cooker to prevent them from getting too mushy.

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  9. Elizabeth says:

    Does this have to be made in the slow cooker? If I use BLSL chicken breast, I’m worried that they would get dried out in the slow cooker. Or maybe not? What do you think?

    • Erin says:

      If you were BLSL chicken, I would make it in a Dutch oven on the stovetop…just make sure there is enough liquid in there, as it will take 30 minutes (probably) to cook the sweet potatoes through. Depending on how big the chunks are. Hope you enjoy it!


    • Merrilee says:

      I just made this with boneless, skinless breasts & let it cook all day (8 hours). It was nice & tender – and didn’t dry out at all.

    • Shannon Wallace says:

      I only use BLSL chicken breasts in my crockpot meals that call for chicken. As long as there is some form of fat in there with the concoction, and you do not overcook it, the breasts will not be dry.

  10. Dawn says:

    Ok, I’m almost convinced… but I only have 1 sweet potato, but several regular potatoes… But I think I’m still gonna go for it. Thanks for the prompting on Facebook πŸ˜€

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  15. Teri says:

    Where can I buy boneless skinless chicken thighs? Never seen them!

    • Erin says:


      BS Chicken thighs are generally right near the BS Chicken breasts in the meat case.

      Hope you can find them!


  16. Melanie says:

    This one has become a family favorite since you first posted it; I can’t tell you how many times I’ve made it (and how many families I’ve made it for). One suggestion: use peas instead of carrots. It balances the color and peas + curry = delish πŸ˜€ Thanks for a great website!

  17. Jenica says:

    Hi Erin! I am loving your recipes and just bought your book yesterday. I’m friends with Christan. That’s how I heard about you. Anyway, this recipe calls for 3 teaspoons of curry powder. Is that going to be spicy? My kids don’t like spicy. I thought maybe I could use two teaspoons instead?

    • FYI…I made this tonight and used the full 3 tsps (actually, I doubled the recipe but used 3 tsps per can of coconut milk) and it was not spicy AT ALL! Just flavorful and wonderful. My husband and I are spice WIMPS and there was not a hint of heat. Use the full amount! πŸ™‚

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  21. I made this today and it was FAN-TAS-TIC!! The only “problem” was that I work from home and smelled this deliciousness all day and had a hard time waiting for dinner! My husband LOVED it and it’s going in our regular rotation. Thanks for such an easy, wonderful, delicious meal!

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  23. Jenny says:

    Have this cooking right now, and it smells fantastic.

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  25. Jennifer says:

    I have this in the crock pot ready to go for the morning but realized I used 3 TABLESPOONS instead of 3 teaspoons of curry powder! The good things is a) I am only cooking for myself and b) I like curry. We’ll see tomorrow how it turns out πŸ™‚

    • Erin says:

      I bet it will be fine, especially if you love curry! The 3 teaspoons is a “kid friendly” portion πŸ™‚

      Hope it works out!


  26. Trudi says:

    Is it ok to use regular coconut milk from a can? The store did not carry the light coconut milk.

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  30. My daughter suggested that I try this recipe! It is absolutely AMAZING! I am enjoying it as we speak πŸ™‚ I look forward to trying it next time around with boneless, skinless chicken breasts. This, for sure, will be a staple recipe in our house…it is so easy and delicious! Thank you for sharing!

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  33. Kim Sunarjo says:

    I have an allergy to coconut milk, is there a sub for it can I use reg. milk?

    • Dee Q says:

      I make this with orange juice instead of the coconut milk and use boneless skinless breasts. I use sweet curry, which is’t at all spicy. Delicious!

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  36. Susan says:

    We made this and it was a bit too sweet for us… is there a way to tone down the sweet flavor a bit without adding spicy? Thanks!

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  46. Kim Arellanes says:

    Hubby and I don’t eat potatoes, sweet or otherwise (he is diabetic and I each low carb). Can we skip the potatoes or add something else lower in sugar/starch/carbs?

    • Erin says:

      I have a friend who eats Paleo and said she was trying the potatoes/sweet potato meals with parnsips. Would that work?

  47. DH says:

    What should the approximate weight of the sweet potatoes and carrots be for this recipe? The store by my house sells massive sweet potatoes and mostly small carrots, so I’m trying to translate this to what I have available. Thanks!

  48. Jessica G says:

    My family and I have been on the Costco Meal plan # 4 for the past few days after purchasing the plan and assembling all the meals over the weekend. I have to say that this meal was the one I was looking forward to the most because I love Thai food and I LOVE coconut. To my disappointment, after the meal had been in the slow cooker on low for about 7 hours I came home to find it a mushy mess, separated and with the appearance of being curdled… Any idea what we did wrong?? The flavor was still OK, but the texture was awful. The sweet potatoes were like baby food and the coconut milk had separated while cooking. =\ Any suggestions on how to keep this from happening next time would be SUPER helpful!

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  50. Susan Highfill says:

    This sounds good, but me and my family do not like curry. What would you suggest for seasoning this instead of Curry?

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  53. busyMomof5 says:

    I have a question, did you use sweet potatoes or yams?

  54. Linda says:

    We made this and the potatoes and the chicken were very moist…but feel like it needed a bit more flavouring! Ginger? or pineapple? Has anyone else has this problem and tried adding something? Everything else was so good. We froze it and put it in frozen right into the crockpot and on low for 8 hours!

  55. JK TAYLOR says:

    If we make it with the maple, rather than the curry and coconut milk (you mentioned this in your intro to the recipe), how much maple would we use?

  56. sharon says:

    This was so delicious and made a ton! I will definitely be making it again. I like the mild curry flavor. Thanks!

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  58. heidi says:

    Instead of curry, I tried a combo of nutmeg ginger and cinnamon. Delish!

  59. Shirley Morris says:

    This tasted fine. The only part is the presentation. The milk gets curdled…anybody else make any changes to avoid this…the taste is not affect…it’s the presentation, which, in some cases, can make or break a meal.


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  67. kate compton says:

    I am making this now and I don’t know if my crockpot is too small because the food is stacked much higher than the coconut milk and I can’t see how it’s going to cook in the milk. It seems like it’s going to have more of a steaming effect… sooooo being the domesticated diva that I am not, I added another can of coconut milk. Did I just totally ruin it? haha

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