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Crockpot Chicken & Sweet Potato Curry

I LOVE THIS MEAL! It is a perfect Sunday dinner that yields leftovers for the week or prep it for your easy weekly meal prep! Serve with brown rice, cauliflower rice or eat as is! Recipe Video


  • 1 can reduced fat coconut milk
  • 6oz can Tomato Paste
  • 1 TBSP Paprika
  • 1 TBSP Cumin
  • 1 TBSP Curry Powder
  • 1 TBSP Salt
  • 1 TSP Coriander
  • 1 Onion cut in quarters
  • 5 garlic cloves minced
  • 4-5 Chicken Breasts
  • 2-3 Large Sweet Potatoes – peeled & cubed *or 1 whole butternut squash peeled & cubed
  • 1 Large Head Broccoli
  • *lemon & cilantro optional but recommended
  • **Bag of spinach – optional for extra veggies
  • ***Can of chickpeas drained & rinsed for fiber – optional


  • Place coconut milk & tomato paste in your crockpot and stir.
  • Add all seasonings, onion, garlic & stir.
  • Add chicken to the crockpot, cover & cook on high for 4 hours.
  • After 4 hours, remove the chicken and add the cubed & peeled sweet potatoes (or butternut squash) stir into sauce and cook for 1 hour
  • After 1 hour, add broccoli to the crockpot and finish cooking for another 45-60 minutes.
  • *Stir in bag of spinach until wilted & drained, rinsed chickpeas if using
  • Spoon mixture in a bowl, top with salt, lemon juice and cilantro!

***Ways to repurpose***

  • Add butternut squash or white potato
  • Make into a salad
  • Make into a rice bowl (can use white rice, brown rice, cauliflower rice or a mixture of rice & cauliflower rice)
  • Take curry chicken and make lettuce wraps, tacos, eat with Naan bread


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