Ingredients
- 2 small sweet potatoes scrubbed and diced into 1/2-inch pieces
- 1 large red bell pepper cored and thinly sliced
- 1/4 cup chicken broth
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 1/4 teaspoons ground chili powder
- 1 teaspoon kosher salt
- 1 1/2 pounds chicken thighs boneless and skinless
- 2 teaspoons extra-virgin olive oil
- 1 can light coconut milk
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- Fresh cilantro chopped, for garnish
- Cooked rice for serving, optional
Instructions
- Combine diced sweet potato and sliced red bell peppers in the slow cooker. Add broth and lime juice.
- In a bowl, mix together the curry powder, smoked paprika, cumin, chili powder, and kosher salt. Dry the chicken thighs and coat both sides with two-thirds of the spice mix.
- Heat the olive oil in a skillet over medium-high heat until hot. Sear the chicken thighs for about 2 minutes on each side until lightly browned, then transfer them to the slow cooker. Sprinkle the remaining spice mix over the top and stir slightly to combine with the vegetables.
- Place the lid on the slow cooker and set it to LOW. Cook for 4 hours, or until the chicken is tender and fully cooked.
- Once done, take the chicken out and use two forks to shred it into small pieces. Then, put the shredded chicken back into the cooker.
- Add the coconut milk and cornstarch slurry. Stir thoroughly, then set the slow cooker to HIGH and let it cook for an additional 15 minutes until the sauce thickens.
- Garnish with chopped cilantro. Serve the chicken curry warm over cooked rice if desired.