This super flavorful, fall-off-the-bone-tender chicken is served with sweet potatoes and piled on high over white rice to soak up all the extra sauce. The chicken is browned in a skillet before adding to the slow cooker in order to achieve a crisp brown crust. The chicken and vegetables will cook on LOW for two and a half to three hours, or until they’re done. Strain the liquid over a saucepan and cook until the sauce is reduced, making a nice, thick gravy. Season the sauce with salt and lime juice and garnish the chicken with cilantro.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add half of chicken to pan, and cook 2 minutes on each side or until browned. Transfer to a 5- or 6-quart slow cooker, and repeat with remaining oil and chicken.
Add onion to drippings in skillet; cook 2 to 3 minutes or until slightly softened. Add ginger and garlic; cook 1 minute. Add curry powder; cook 30 seconds or until fragrant. Add chicken stock, and cook 1 minute, stirring to loosen browned bits from bottom of skillet. Stir in sweet potato and coconut milk. Pour over chicken in slow cooker, arranging chicken on top of vegetable mixture.
Cover and cook on LOW for 2 1/2 to 3 hours or until chicken is done and vegetables are tender. Transfer chicken and vegetables to a serving platter; keep warm. Pour liquid from slow cooker through a strainer into a medium saucepan. Bring to a boil over medium high heat. Reduce heat to medium, and simmer 20 minutes or until sauce is reduced by half (about 1 1/4 cups). Stir in lime juice, and season with salt to taste. Serve chicken and vegetables over rice with sauce; sprinkle with cilantro.