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| Prep Time | 10 minutes |
| Cook Time | 5 hours |
| Servings |
servings
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Ingredients
- 1/2 cup fresh cilantro leaves and stems roughly chopped
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 lime juiced
- 1 orange juiced
- 1 large ripe tomato or 2 small, roughly chopped
- 1 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 8 bone-in chicken thighs skin removed if present (about 3 pounds)
- 1 large potato peel and cut into 1-inch chunks (about 1 pound)
- 8 ounces frozen kale defrosted
- hot sauce optional, for serving
Ingredients
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Rate this recipe!
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Instructions
- Combine the cilantro, olive oil, oregano, lime juice, orange juice, tomatoes, salt and a few grinds of black pepper in a food processor. Pulse until it forms a chunky sauce.
- Add the sauce to the slow cooked in addition to the chicken thighs. Toss together.
- Cover and cook on low for 5 hours. After 3 hours, add the 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.
Recipe Notes
Recipe Adapted from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-citrus-chicken-and-sweet-potato-stew.html Retrieved January 2015.