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Slow Cooker Chicken Curry

This is one of our favorite crockpot dinners and it saves so well for the most delicious leftovers too! Chicken is cooked with sweet potatoes, curry and coconut milk for this savory dish and is served over a warm bed of rice.
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Servings 8 people

Ingredients
  

  • 2 pounds chicken breasts
  • 3 tablespoons yellow curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground corriander
  • 1/2 teaspoon cayenne powder
  • 2 teaspoons salt
  • 2 cans coconut milk 15oz cans
  • 1 cup water
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 4 cups sweet potatoes cut in 1/2" cubes
  • 1 yellow onion cut in 1/2" pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups cooked brown rice for serving
  • cilantro for garnish

Instructions
 

  • In a small bowl combine curry powder, turmeric, coriander, cayenne and salt. Set aside.
  • Place coconut milk and water in a 4-6 quart slow cooker.
  • Add the bowl butter, garlic, and the bowl of seasonings. Gently whisk until combined.
  • Add sweet potatoes, onion and chicken breasts. Stir to combine.
  • Cover slow cooker and cook on low for 6-8 hours, or on high for 4-6 hours. Stirring every 2 hours.
  • During the last 30 minutes, remove chicken from the slow cooker and shred it with a fork then place back in the slow cooker.
  • At the same time, combine cornstarch and water until smooth; stir into slow cooker mixture.
  • Serve curry over brown rice with a cilantro garnish.