Sweet Potato Chicken Stew

    4 hours 25 minutes

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

    538 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (507)


    I really think people should take note to the user who doubled her sauce. I only used 1 package (2lb) of boneless thighs (bone-in works fine though!) and 1.5 sweet potatoes, and the tops were burning and black beans dried out because it was not covered in liquid. So, I doubled the cumin, allspice, garlic, 1.5C salsa (light, med, hot doesn't matter), and 2/3C broth. Use a slotted spoon if you don't want soupy, but this really wasn't! Used box of uncle ben's chicken wild rice (with the seasoning) to serve on top of, and people go ga-ga over all the flavor. This definitely makes the house smell warm. We "HATE" sweet potatoes, so my husband cringed when I told him what this was made of, yet this is now both of our favorite meals. I'm so glad I trusted the reviews. Also added a can of corn, and glad I did as it was the perfect mix of flavors!  -  21 Sep 2009  (Review from Allrecipes USA and Canada)


    we loved this!! i used a 3 lb pack of chicken thighs and drumsticks, skinned. i skipped the pan browning step. based on other reviews, i made the following changes: 1 can black beans instead of 2, 1 can of corn, 2 cups medium salsa, 5 garlic cloves, and 1 cup chicken broth, all other ingredients stayed the same. i cooked on low for over 6 hours and it was divine. made with puerto rican steamed rice but would also go well with brown rice or couscous as others suggested.  -  23 Oct 2009  (Review from Allrecipes USA and Canada)


    Brilliant recipe. So flavorful. And let me add this serving idea: first time around we did the rice. SECOND time around I took the mix and stuffed it into hard taco shells with tomato, lettuce and sour cream. THAT is how this is supposed to be eaten. The corn flavor and the crunch took it to a whole new level.  -  09 Feb 2011  (Review from Allrecipes USA and Canada)