Step 1

Whisk together curry powder, turmeric, coriander, salt and sugar in a small bowl.

Step 2

Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot.  Reserve remaining coconut milk until after curry is done cooking.

Step 3

Add butter, garlic, and the seasoning ingredients. Stir to incorporate the seasonings.

Step 4

Place chicken breasts into the slow cooker, making sure to submerge them in the liquid.

Step 5

Add sweet potatoes and onions. Stir to combine.

Step 6

Cover slow cooker and set to Low for 5-6 hours, or High for 4-5 hours.

Step 7

Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.

Step 8

Shred chicken using two forks during the last 30 minutes of cooking.

Step 9

Pour in reserved 1 cup of coconut milk. Stir until well combined.

Step 10

Turn off slow cooker and let rest for at least 20 minutes before serving.  This will help thicken up the sauce.  Serve chicken curry with basmati rice and additional cilantro, if desired, and enjoy!  See this recipe in Meal Plan #6.