Crock Pot Chicken Curry

As a general rule, those who can cook can’t bake and those who can bake can’t cook. I fall firmly in the latter camp. That’s probably why I’m such a fan of using a crock pot. It gives the illusion of being a good cook without having to possess any of the skill. Find a recipe, cut up a bunch of ingredients, throw ’em in a slow cooker, and (anywhere from 4 – 10 hours later) voila…people think you know what you’re doing.

This chicken curry recipe is a great example of exactly that. The hardest part is probably peeling the sweet potatoes. No real skill is required and everyone will be all “You’re soooo talented. I just have to get your recipe.”


  • 1/2 cup coconut milk
  • 1/2 cup chicken stock
  • 15 oz can of tomato sauce
  • 2 tbsp curry powder
  • 1 tsp salt
  • The unrealized dreams of your youth (optional)
  • 1 – 2 lbs boneless chicken breast (cubed)
  • 1 – 1.5 cups cup onion (thinly sliced)
  • 15 oz can of chick peas (drained and rinsed)
  • 2 cups sweet potato (cubed)
  • 1 cup frozen peas
  • 2 tbsp lemon juice (freshly squeezed or not, no one can really tell the difference)
  • Fresh cilantro (optional)


  1. In the bottom of the crock pot, mix together the coconut milk, chicken stock, tomato sauce, curry powder, and salt.
  2. Add the chicken, onion, chick peas, and sweet potato. Gently mix everything together so it’s nice and evenly coated.
  3. Cook on the LOW setting for 8 hours or HIGH setting for 4. You really can’t taste the difference between the two.
  4. Throw in the peas and lemon juice about 5 – 10 minutes before serving.
  5. Serve over rice (I used—gasp!—instant brown rice) and garnish with cilantro if you’re not one of those people who thinks it tastes like soap.


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