Slow cooker chicken korma with sweet potatoes is made with warm spices like garam masala, almonds and a creamy coconut milk. Kid-friendly and works great for meal prep.

The slow cooker is so perfect to cook up a big batch of your favorite Indian recipes! From Slow Cooker Butter Chicken to Slow Cooker Butternut Squash Lentil Curry to this Slow Cooker Chicken Korma, there is something for everyone.

This slow cooker chicken korma has been hiding in the archives for too long, and it’s time to share it with you again.

Indian chicken korma is traditionally a mild curry recipe that is made with garam masala and yogurt. Like my favorite Red Lentil Dal, this slow cooker chicken korma is not spicy, making it great for kids!

This slow cooker chicken korma diverges from a traditional korma recipe in a few ways. 1. we are swapping yogurt for coconut milk, which means we can cook this recipe in the slow cooker and 2. we are adding sweet potatoes, which adds a mild sweetness to the curry that I think you’re going to love!

It’s great for a weeknight dinner, but also works great for meal prep- more on that below.

Reasons you’ll ♡ slow cooker chicken korma it’s gluten- and dairy-free

it’s got great reader reviews and tastes amazing

it works great for meal prep

Recipe video

Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.

Don’t forget to pin this post to save it for later!

Which ingredients do we need?

Chicken thighs- I love using boneless skinless chicken thighs in the slow cooker as they stay nice and juicy, and retain a good texture. You may swap for boneless skinless chicken breasts, but you’ll need to reduce the cook time to low 3-4 hours.

I love using boneless skinless chicken thighs in the slow cooker as they stay nice and juicy, and retain a good texture. You may swap for boneless skinless chicken breasts, but you’ll need to reduce the cook time to low 3-4 hours. Sweet potatoes- let’s consider this optional, as they are not in a traditional chicken korma. HOWEVER they do add a delicious sweetness and some body to the sauce and I highly recommend them.

let’s consider this optional, as they are not in a traditional chicken korma. HOWEVER they do add a delicious sweetness and some body to the sauce and I highly recommend them. Aromatics- 2 whole onions and 2 cloves of garlic

2 whole onions and 2 cloves of garlic Pantry spices- ground coriander, ground cumin, tumeric, chili powder, paprika and salt. We are adding in some garam masala at the end of the cook time to boost the flavors back up

ground coriander, ground cumin, tumeric, chili powder, paprika and salt. We are adding in some garam masala at the end of the cook time to boost the flavors back up Coconut milk – go for a good quality, full fat coconut milk. Lite coconut milk risks breaking in the slow cooker.

– go for a good quality, full fat coconut milk. Lite coconut milk risks breaking in the slow cooker. Sugar- this helps the onions get golden while cooking. You can skip it if you’d like.

this helps the onions get golden while cooking. You can skip it if you’d like. Ground almonds- aka: almond flour. We add these in after cooking and it helps the sauce thicken!

aka: almond flour. We add these in after cooking and it helps the sauce thicken! Lemon juice– brightens the flavors and helps the spice flavors pop

Making the korma sauce

Now normally, I’m an ‘avoid sauteeing slow cooker meals’ kinda gal. But in the case of this slow cooker chicken korma, the sautee step is absolutely essential, as it builds the layers of flavor:

aromatics- sauteeing the onions until golden and slightly caramelized reduces the water content of the sauce and brings a satisfying flavor

sauteeing the onions until golden and slightly caramelized reduces the water content of the sauce and brings a satisfying flavor spices- sauteeing the spices helps release their flavor without adding a bitterness to the sauce

We are also taking the step to puree the ingredients together into a creamy flavor bomb of a korma sauce. I promise you, it’s worth the extra effort in this recipe!

Tips for perfect korma Veggies – you can certainly add in some of your favorite veggies (like broccoli, cauliflower or peas), but I recommend doing so in the last hour of cooking so they don’t turn to mush.

– you can certainly add in some of your favorite veggies (like broccoli, cauliflower or peas), but I recommend doing so in the last hour of cooking so they don’t turn to mush. Meal Prep – this recipe works great for meal prep! Here are two different ways to prep it ahead: assemble ahead- do all steps through to adding everything to the slow cooker (so sautee the mixture & puree in blender as well), then store in an air tight container in the fridge for up to 4 days or the freezer for up to 3 months cook ahead- do all cooking steps, cool, and portion out with rice and steamed veggies in meal prep containers. Store for up to 4 days in the fridge or 3 months in the freezer.

– this recipe works great for meal prep! Here are two different ways to prep it ahead: Almond Flour– we are adding almond flour in at the end of the cook time. This sounds strange but it helps thicken the sauce and give it more flavor! I don’t recommend skipping, and have not tested with other ‘flours’ Find my favorite slow cookers and other kitchen equipment in my shop!

Can I swap the chicken thighs in this recipe?

Yes, you can swap for boneless skinless chicken breasts if you’d like, but reduce the cook time to low 3-4 hours.

Can I leave out the sweet potatoes?

You sure can! I would increase the amount of chicken, or add in some cauliflower during the last 1 1/2 hours of cooking.

Can I cook this in the Instant Pot?

Yes! Instant Pot directions are included in the recipe card. It works great!

More slow cooker chicken recipes

This post was originally published in 2014. It has been republished with new photos, writing and a new video in 2019. Same great recipe!

Print Recipe Pin Recipe 4.75 from 8 votes Slow Cooker Chicken Korma with Sweet Potato Calories: 343.72 kcal Author: Denise Bustard Servings: 8 Slow cooker chicken korma with sweet potatoes is made with warm spices like garam masala, almonds and a creamy coconut milk. Kid-friendly and works great for meal prep. Prep Time 20 mins Cook Time 4 hrs Total Time 4 hrs 20 mins Ingredients 1 tablespoon ground coriander 1 tablespoon ground coriander

1 tablespoon ground cumin 1 tablespoon ground cumin

1/2 teaspoon tumeric 1/2 teaspoon tumeric

1 teaspoon chili powder 1 teaspoon chili powder

1 teaspoon paprika 1 teaspoon paprika

1 teaspoon salt 1 teaspoon salt

2 tablespoons olive oil 2 tablespoons olive oil

2 onions (diced) 2 onions (diced)

1 teaspoon coconut sugar (or regular granulated sugar) 1 teaspoon coconut sugar (or regular granulated sugar)

2 cloves garlic (minced) 2 cloves garlic (minced)

13.5 oz coconut milk (400 mL; use full fat) 13.5 oz coconut milk (400 mL; use full fat)

2 lbs boneless skinless chicken thighs (10-11) 2 lbs boneless skinless chicken thighs (10-11)

4 cups sweet potatoes (cut into 1 inch cubes; roughly 3 small sweet potatoes) 4 cups sweet potatoes (cut into 1 inch cubes; roughly 3 small sweet potatoes) Just prior to serving: 2 teaspoons garam masala 2 teaspoons garam masala

1 teaspoons lemon juice 1 teaspoons lemon juice

1 tablespoon almond flour 1 tablespoon almond flour Instructions Prepare spice mixture: Combine ground coriander, cumin, turmeric, chili powder, paprika and salt in a small bowl. Set aside.

Heat oil in a pan over medium heat. Add onions and sugar and sauté until lightly golden, roughly 10-15 minutes. Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.

Add the mixture to a blender with the coconut milk. Blend until onion pureed, then toss into the slow cooker.

Add chicken and sweet potato; toss to coat.

Cook on low for 4-5 hours.

Just before serving: Stir in the garam masala, lemon juice and ground almonds.

Serve with rice, steamed vegetables and naan bread. To Prep in the Instant Pot: Stir together the spices in a small bowl.

Heat oil using the sautee function of the Instant Pot.

Add the onions and sugar and cook, stirring frequently, for 8-10 minutes, until lightly golden.

Add garlic and cook for a minute. Add the spice mixture and cook for 2 minutes, until toasted.

Add the coconut milk. Using an immersion blender, puree (you may need to tilt the Instant Pot slightly).

Turn off the sautee function, add the sweet potatoes and chicken thighs and toss to coat.

Cook on manual high pressure for 10 minutes. Allow a natural pressure release for 10 minutes (aka: unplug your IP or let it sit on 'warm' for 10 minutes).

Release the pressure from the valve.

Stir in the garam masala, lemon juice and ground almonds. Notes Avoid light coconut milk, it has the risk of curdling in the crock pot. Nutrition Serving: 1 /8 of batch | Calories: 343.72 kcal | Carbohydrates: 19.16 g | Protein: 24.74 g | Fat: 19.22 g | Saturated Fat: 10.8 g | Cholesterol: 107.73 mg | Sodium: 442.79 mg | Potassium: 682.48 mg | Fiber: 3.06 g | Sugar: 4.41 g | Vitamin A: 9682.98 IU | Vitamin C: 6 mg | Calcium: 58.38 mg | Iron: 3.73 mg

Recipe was adapted from Kenwood