Crock Pot Chicken Curry Surprise
Indulge in the rich and warming flavors of Crock Pot Chicken Curry Surprise, a hearty and aromatic dish that brings comfort food to a whole new level. This slow-cooked curry features tender bites of chicken thighs, sweet potatoes, and a medley of fragrant spices like curry powder, cumin, and paprika, all simmered to perfection in a creamy coconut milk and tomato base. Fresh baby spinach adds a pop of color and nutrition, while a garnish of cilantro and a squeeze of lime brighten the flavors. With just 15 minutes of prep time, this hands-off recipe transforms your crock pot into a culinary wonder, making it ideal for busy weeknights or meal prepping. Serve it over steamed rice or with warm naan bread for a satisfying, crowd-pleasing meal packed with bold taste and irresistible aroma. Keywords: crock pot chicken curry, slow cooker curry, easy chicken curry recipe, comforting curry dish.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 medium-sized, peeled and diced sweet potato
- 1 large, diced onion
- 4 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon (optional, for heat) cayenne pepper
- 1 14-ounce can diced tomatoes
- 1 13.5-ounce can coconut milk
- 1 cup chicken broth
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 3 cups baby spinach
- 0.25 cup, chopped (for garnish) fresh cilantro
- 1 lime, cut into quarters (for serving) lime wedges
- 4 servings (optional, for side) cooked rice or naan bread
Instructions
Prepare the chicken by trimming any excess fat and cutting the thighs into bite-sized pieces.
In the crock pot, add the diced sweet potatoes, onion, garlic, and grated ginger as the base layer.
Add the chicken pieces on top of the vegetable layer.
In a small bowl, mix together curry powder, ground cumin, ground coriander, paprika, cayenne pepper (if using), salt, and ground black pepper.
Sprinkle the spice mixture evenly over the chicken and vegetables in the crock pot.
Pour in the diced tomatoes (with their juices), coconut milk, and chicken broth.
Stir everything gently to combine, ensuring the spices are well distributed throughout the liquid.
Cover the crock pot with its lid and set it to cook on low for 6 hours or on high for 3 hours.
After the cooking time has elapsed, check to ensure the chicken is fully cooked and the sweet potatoes are tender. Adjust seasoning with additional salt or black pepper, if needed.
Stir in the baby spinach during the final 5 minutes of cooking, allowing it to wilt into the curry.
Serve hot over cooked rice, alongside naan bread, or simply as a standalone dish, garnished with fresh chopped cilantro and a wedge of lime.
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 8887 mg | 386% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 62.3 g | ||
| Protein | 263.6 g | 527% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 602 mg | 46% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4771 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
