Slow Cooker Citrus Chicken and Sweet Potato Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 350 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 115 milligrams
- Sodium
- 920 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 6 grams
- Protein
- 32 grams
- Total: 5 hr 10 min
- Prep: 10 min
- Cook: 5 hr
Ingredients
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
Directions
- 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.