Slow Cooker Citrus Chicken And Sweet Potato Stew

Serves: 6

Cody DuBuque

1 January 1970

Based on User reviews:

56

Spice

46

Sweetness

56

Sourness

41

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

Cilantro Leaves (fresh and stems, roughly chopped)

1 tbsp

Extra-Virgin Olive Oil

1 tsp

Oregano (dried)

3 cloves

Garlic (crushed)

1

Lime (juiced)

1

Orange (juiced)

1 large

Tomatoes (or 2 small ripe, roughly chopped)

1

Sweet Onion (roughly chopped)

1

Red Bell Pepper (roughly chopped)

1

Kosher Salt

1

Ground Black Pepper (freshly)

1 large

Sweet Potato (peeled and cut into 1-inch chunks about 1 pound)

230 g

Kale (frozen, defrosted)

1

Hot Sauce (for serving, optional)

Directions:

1

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

2

Add it to the slow cooker insert along with the chicken thighs, and toss together

3

Cover and cook on low for 5 hours

4

After 3 hours, add the sweet potatoes, nestling them underneath the chicken

5

About 30 minutes before the stew is done, add the kale

6

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