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.


Credit: Victor Protasio

Recipe Summary test

25 mins
3 hrs 45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.