Slow Cooker Chicken And Sweet Potato Stew Food

FEEL GOOD SWEET POTATO STEW

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

SLOW COOKER CHICKEN AND SWEET POTATO STEW

Steps:

• Add Chicken to slow cooker
• Drizzle maple syrup over chicken and mix to coat.
• Spread chicken to cover bottom of slow cooker
• Add carrots, parsnips, shallots, sweet potatoes & garlic
• Add stock and cider
• Add pepper, salt & thyme
• Cover and cook on low for 8 hours (or high for 3-4 hours)
• At end of cooking time reduce to warm.
• Remove a cup or so of the broth to a mixing bowl
• Add cornstarch to broth you've set aside and whisk thoroughly to combine
• Pour back into slow cooker, mix to combine.
• Cook additional 15 - 30 minutes, low heat, to thicken stew.
• Serve hot

SLOW COOKER CHICKEN, SWEET POTATO, AND PEANUT STEW

Steps:

• In a small bowl, combine the pepper, 1 teaspoon salt, 1 teaspoon coriander, and 1/4 teaspoon cinnamon. Season the chicken pieces all over with the spice mix, gently pressing to make sure it adheres.
• Add 2 tablespoons of oil to the insert of your slow cooker and set the saute setting to high/more (or heat the oil in a large pan over medium-high heat on the stove).
• Once the oil begins to shimmer, add the chicken in batches, and sear on all sides until golden brown, about 1-2 minutes per side. Transfer the chicken to a plate.
• Lower the saute setting to medium/normal, or if you're cooking on the stove, reduce the heat to medium. Add the remaining oil and saute the onion until very fragrant, about 3 minutes. Add the garlic, ginger, chilies, and the remaining coriander, cinnamon, and salt. Cook for 30 seconds, then stir in the tomato paste.
• Cook, stirring often, for about 1 minute and then deglaze the pan with the stock and tomatoes, scraping up any brown bits from the bottom. If you're working on the stove, transfer everything to your slow cooker insert.
• Stir in the peanut butter. Add the chicken and the sweet potatoes to the insert, and gently stir so everything is evenly distributed.
• Cover and cook on low for 6-8 hours, or high for 3-4 hours. The chicken and sweet potatoes will be extremely tender when they're done.
• Just before serving, season to taste with additional salt if necessary.
• Serve the stew over white or brown rice and garnish with green onions, peanuts, and chilies (for those who like it extra spicy).

SLOW COOKER CITRUS CHICKEN AND SWEET POTATO STEW

Steps:

• 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.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Steps:

• Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
• Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
• Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
• Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
• Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.