Sweet Potato Chicken Stew

Sweet Potato Chicken Stew


529 people made this

This is a wonderfully flavourful chicken stew prepared in the slow cooker. Cumin, sweet potatoes and salsa are a great combination.

UpstateNY Cooker

Serves: 6 

  • 1 tablespoon olive oil
  • 1 1/2 kg skinless chicken thighs
  • 1 pinch salt and ground black pepper to taste
  • 1/2 cup loosely packed coriander, divided
  • 2 large sweet potatoes, cut into chunks
  • 1 red capsicum, cut into strips
  • 2 (400g) tins red kidney beans, rinsed and drained
  • 1/2 cup (125ml) chicken stock
  • 1 cup hot salsa
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground allspice
  • 3 large cloves garlic, chopped
  • 6 lime wedges, for garnish

Preparation:25min  ›  Cook:4hours  ›  Ready in:4hours25min 

  1. Heat the olive oil in a large frypan; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup coriander over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
  2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red capsicum and black beans on top of the chicken. Mix together the chicken stock, 1/4 cup coriander leaves, salsa, cumin, allspice and garlic together in a bowl; pour into the slow cooker. Set slow cooker to High and cook for 4 hours. Garnish with lime wedges to serve.

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