Crockpot Chicken, Sweet Potato and Spinach Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 365.3
  • Total Fat: 16.6 g
  • Cholesterol: 78.6 mg
  • Sodium: 295.3 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 30.2 g

View full nutritional breakdown of Crockpot Chicken, Sweet Potato and Spinach Curry calories by ingredient


Easy and delicious crockpot curry. Easy and delicious crockpot curry.
Number of Servings: 6


    2 onions
    2 tbls canola oil
    2 tbls butter
    4 cloves of garlic
    3 large sweet potatoes
    3 skinless, boneless chicken breasts
    1 can of diced tomatoes
    1 can coconut milk
    Whatever curry spices you like. I make mine from scratch and include garam masala and cardamom as a compliment to the sweet potatoes.
    Minimal salt
    1 bag frozen spinach
    Fresh cilantro chopped


Peel and dice sweet potatoes, add to crockpot.
Add canola oil and butter to frying pan on low heat.
Dice onions and cook slowly over low heat until onions are caramelized. Dice garlic with a pinch of salt. Add spices and garlic to pan, stir, let cook until fragrant, just a couple of minutes. Add to crockpot.
Dice chicken breast and add to pan to give chicken a bit of colour and to soak up flavours left in the pan. Add to crockpot.
Drain tomatoes, add to pan to deglaze, add coconut milk. Stir. Add to crockpot.
Let cook 6-8 hrs on low depending on your crockpot. In the last hour of cooking add thawed and drained spinach to crockpot. Chop cilantro and add to crockpot before serving.
Serve with rice or nann bread.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LILPAWZZ.