Spicy {Slow Cooker} Sweet Potato and Chicken Stew

spicy sweet potato and chicken stew

After a surprisingly dry and hot summer here in Northwest Washington, today the skies opened up and we had a downpour that was insane. The kids stripped down and ran out in the backyard and I could see the plants stretching up toward  the moisture. Our driveway turned into a lake. For about thirty minutes it went on like this and then…gone.

Don’t worry. We won’t be missing our old friend rain around here for too long. It’ll be back to stay in a month or so and will completely outstay its welcome.

But tonight, I have the window open and I can smell the freshness. And I have a cool breeze – it’s the perfect night for this warming and comforting sweet potato and chicken stew. I actually made this yesterday, when it was relatively hot outside – but no worries. It’s a slow cooker meal. No hot kitchen for me!

I’ve eaten it two nights in succession, and it was even better tonight. Don’t you love food that is EVEN BETTER as leftovers?

Throw this easy meal into the slow cooker in the morning  and turn it to low (or if you forgot, at noon, then just set it to high!). By the time you’re ready for dinner, all you’ll need to do is thicken it up a bit and throw in some fat free half and half OR light coconut milk – the kind in the can, not in the carton. And a note on the chicken – the thighs will stand up to the long cooking time and stay moist. If you’re subbing chicken breast, you might want to cut your cooking time.

Top it with some fresh parsley or cilantro, curl up in a cozy chair and enjoy the warmth.

Spicy {Slow Cooker} Sweet Potato and Chicken Stew

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 6 servings

Serving Size: 1/6 of recipe

Gather

1 pound boneless, skinless chicken thighs, cut into bite sized pieces
1 large sweet potato or yam, peeled and chunked
1 yellow onion, diced
1 red pepper, seeds removed and diced
1 large zucchini, chopped
2 large carrots, peeled and chopped
5 cloves garlic, smashed and minced
1 tablespoon curry powder
1/2 tablespoon cumin
1/2 teaspoon red pepper flakes (more or less to your liking)
3 cups low sodium chicken broth
2 tablespoons corn starch
1/2 cup fat free half & half or light coconut milk
salt to taste

Step by Step

  1. Pull out the slow cooker (duh).
  2. Throw all the vegetables (including garlic) and the chicken into the slow cooker.
  3. Sprinkle the spices over everything and toss with a wooden spoon to mix.
  4. Pour the chicken broth over everything.
  5. Set your slow cooker to high heat (for 4 hours) or low (8 hours).
  6. In the last half hour of cooking, mix the cornstarch with a few tablespoons of the broth from the crockpot in a small bowl and pour the mixture back into the stew. Let cook for another 20 minutes to half hour to thicken, on low heat.
  7. Right before serving, stir in the half and half or coconut milk. This will give the broth a velvety texture!
  8. Season with salt to taste and serve with a sprinkling of flat leaf parsley or cilantro.

Nutrition

WW PP 7; Calories 277; Total Fat 10.9g; Saturated Fat 5.9g; Trans Fat 0.0g; Cholesterol 67mg; Sodium 166mg; Total Carbohydrates 19.5g; Fiber 4.0g; Sugars 6.3g; Protein 25.6g

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  • christina Reedy

    Awesome!

  • Debra Cooley

    I made this tonight. It is very tasty with just a hint of sweetness. I’m guessing that comes from the potatoes? I like it. I just hope the husb likes it too.

  • Alyson Foy

    Yummy recipe!

  • Ashley

    Looks yummy! Trying tomorrow. Why the milk in the can, not the carton? Just curious.

    • http://shrinkingjeans.net/members/heather/ heather

      The coconut milk in the can is creamy – heavier. The kind in the carton is more for drinking and you don’t really get the coconut flavor.

      [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

    • Heather Damron

      The coconut milk in the can is creamy – heavier. The kind in the carton is more for drinking and you don’t really get the coconut flavor.

  • D

    I’m not a fan of curry. Any ideas for a substitute, or just omit? This looks so wonderful otherwise!

    • Heather Damron

      Hmmm. Maybe you could just go with a little more cumin? The curry is definitely not necessary for this to be good! Let us know what you end up doing and how it turns out!

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