Slow Cooker Coconut Curry Chicken with Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, creamy curry with tender chicken and sweet potatoes simmered to tender perfection. This Thai-inspired slow-cooker recipe, ready in about 435 minutes, pairs chicken thighs, sweet potatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

1.2 lbs chicken thighs
2 cups sweet potatoes
14 oz coconut milk
2 tbsp curry powder
3 garlic cloves
1 tbsp ginger
2 tbsp lime juice
1 tbsp fish sauce
1/4 cup green onions

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Instructions

Step 1: Place 1.2 lbs boneless chicken thighs, 2 cups cubed sweet potatoes, 2 minced garlic cloves, and 1 tbsp grated ginger in a slow cooker.
Step 2: Stir in 14 oz coconut milk, 2 tbsp curry powder, 2 tbsp lime juice, and 1 tbsp fish sauce until well combined.
Step 3: Cook on low for 6-7 hours until chicken is tender and sweet potatoes are easily pierced with a fork. Sprinkle with 1/4 cup chopped green onions before serving.