Slow Cooker Citrus Chicken and Sweet Potato Stew

If you're not at home in time to add the sweet potatoes, then poke 2 small ones a few times with a fork and microwave until soft. Serve[ on the side. This stew would also be great over rice.]

Total Time:
5 hr 10 min
10 min
5 hr

4 servings

  • 1/2 cup fresh cilantro leaves and stems, roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 3 cloves garlic, crushed
  • 1 lime, juiced
  • 1 orange, juiced
  • 1 large or 2 small ripe tomatoes, roughly chopped
  • 1/2 sweet onion, roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 8 bone-in chicken thighs, skin removed if present (about 3 pounds)
  • 1 large sweet potato, peeled and cut into 1-inch chunks (about 1 pound)
  • 8 ounces frozen kale, defrosted
  • Hot sauce, for serving, optional
  • Combine the cilantro, olive oil, oregano, garlic, lime juice, orange juice, tomatoes, onions, bell peppers, 1 1/2 teaspoons salt and a few grinds of pepper in a food processor and pulse until it forms a chunky sauce. Add it to the slow cooker insert along with the chicken thighs, and toss together. Cover and cook on low for 5 hours.

  • After 3 hours, add the sweet potatoes, nestling them underneath the chicken. About 30 minutes before the stew is done, add the kale.

  • Divide the stew among four bowls and serve with hot sauce on the side if desired.

Per serving: Calories 350; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 920 mg; Carbohydrate 36 g; Protein 32 g; Fiber 6 g; Sugars 11 g

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    This recipe is featured in:

    Healthy Weeknight Dinners