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Add the diced sweet potatoes and diced red bell pepper to the bottom of a 6-quart (or larger) slow cooker.

Evenly spread the diced chicken over the vegetables in the slow cooker.

In a medium bowl or large measuring cup, combine the chicken broth, curry powder, ground turmeric, and paprika. Whisk until the spices are fully dissolved and well combined.

Pour the spice and broth mixture over the chicken and vegetables in the slow cooker. Gently stir with a spatula to ensure all ingredients are coated.

Cover the slow cooker with the lid and cook on low for 3-4 hours, or on high for 2-3 hours, until the chicken is cooked through and the sweet potatoes are tender.

After the initial cooking time, remove the lid. Add the fresh broccoli florets and pour in the can of coconut milk. Stir gently to combine.

Replace the lid and continue to cook on low for another 30-60 minutes, or until the broccoli is tender-crisp and the curry is heated through.

Serve the slow cooker chicken curry hot over a bed of cooked rice. Garnish each serving with a fresh lime wedge for squeezing.


Add the diced sweet potatoes and diced red bell pepper to the bottom of a 6-quart (or larger) slow cooker.

Evenly spread the diced chicken over the vegetables in the slow cooker.

In a medium bowl or large measuring cup, combine the chicken broth, curry powder, ground turmeric, and paprika. Whisk until the spices are fully dissolved and well combined.

Pour the spice and broth mixture over the chicken and vegetables in the slow cooker. Gently stir with a spatula to ensure all ingredients are coated.

Cover the slow cooker with the lid and cook on low for 3-4 hours, or on high for 2-3 hours, until the chicken is cooked through and the sweet potatoes are tender.

After the initial cooking time, remove the lid. Add the fresh broccoli florets and pour in the can of coconut milk. Stir gently to combine.

Replace the lid and continue to cook on low for another 30-60 minutes, or until the broccoli is tender-crisp and the curry is heated through.

Serve the slow cooker chicken curry hot over a bed of cooked rice. Garnish each serving with a fresh lime wedge for squeezing.
