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| Prep Time | 10 minutes |
| Cook Time | 5 hours |
| Servings |
|
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 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 optional, for serving
Ingredients
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Instructions
- 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. Pulse until it forms a chunky sauce.
- Add the sauce to a slow cooker 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.
- Serve with hot sauce if desired.
Recipe Notes
Recipe Adapted from foodnetwork.com/recipes/slow-cooker-citrus-chicken-and-sweet-potato-stew.html, Retrieved February 2015