Slow Cooker Chicken and Sweet Potatoes

2020-09-08
  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    349.6
  • Carbohydrates

    33.6 g
  • Cholesterol

    98.6 mg
  • Fat

    2.3 g
  • Fiber

    7.8 g
  • Protein

    43.5 g
  • Saturated Fat

    0.6 g
  • Serving Size

    1
  • Sodium

    211.5 mg
  • Sugar

    13.6 g
  • Trans Fat

    0.5 g
  • Unsaturated Fat

    0.6 g
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Slow cooker chicken and sweet potatoes. Chicken thighs with vegetables and spices cooked in a slow cooker. This recipe adapted from http://sweetpeasandsaffron.com

Slow Cooker Chicken and Sweet Potatoes

Ingredients

  • 3 teaspoons freshly ground coriander
  • 3 teaspoons freshly ground cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 4 teaspoons water
  • 2 tablespoons olive oil
  • 2 medium yellow onions, peeled and sliced
  • 1 teaspoon granulated sugar
  • 2 cloves garlic, peeled and crushed
  • 14 oz (420 ml) can coconut milk
  • 8 boneless, skinless chicken thighs
  • 2 medium yams, peeled and cubed into 1½ inch (3 cm) cubes
  • 2 teaspoons Garam marsala
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons ground almonds

Method

Step 1

In a small mixing bowl, combine all dry ingredients. Stir well. Add enough water (4 teaspoons) to form a paste. Set aside.

Step 2

In a small pan, heat olive oil over medium heat. Add sliced onions and sugar, sauté, stirring constantly, until lightly golden, for about 10 minutes. Add crushed garlic and cook for a further 1 minute. Stir in spice mixture and cook for an additional 2 minutes, until toasted.

Step 3

In a blender, combine onion-spice mixture and coconut milk. Blend until onion puréed. Transfer mixture to slow cooker. Add chicken thighs and sweet potatoes and toss well to coat.

Step 4

Cover slow cooker and cook on low-heat setting for 3-4 hours.

Step 5

Just before serving, stir in garam masala, lemon juice and ground almonds. Serve with cooked rice.

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