Chicken and Sweet Potato Stew
A Thai inspired dish of bright flavors that is unique comfort food in a bowl! Serve with basmati rice and naan bread.
Ingredients
- 1 pound chicken breasts
- 2 tsp sesame oil
- 3 Tbsp olive oil divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1 Tbsp turmeric
- 1 large shallot, chopped can substitute one sweet onion, chopped
- 3 cloves garlic chopped fine
- 1 large sweet potato peeled and cut into chunks
- 1 can unsweetened coconut milk
- 1 1/2 cups chicken broth
- 1 can white beans I use Navy Beans
- 1/2 cup fresh cilantro chopped with leaves and stems, plus additional for serving
- 1 cup fresh baby spinach
- zest and juice of one large lime
- 2 green onions, chopped for serving
Instructions
- Place chicken in a bowl and add kosher salt, black and cayenne pepper, turmeric, ground ginger, and sesame oil with 1 Tbsp of the olive oil. Allow to sit for a few minutes as you prepare remaining ingredients.
- If you are using the browning option of the crock pot, allow crock to heat up then add remaining 2 Tbsp olive oil. Sear the chicken on both sides (2-3 minutes each side), then add chopped shallot (or onion) and garlic and cook about a minute. If your crock pot doesn't have a browning option, you can do this in a pot over medium heat on the stove. Transfer the chicken and shallots/garlic to your crock pot at this point and add the sweet potato.
- Stir in the coconut milk and broth to the chicken/sweet potato mixure in the crock pot, cover and cook on high for 3-4 hours or low for 6-8 hours.
- The last 30 minutes of cooking, have the crock pot turned to high and add the white beans, the cilantro, the spinach, and the lime zest and juice. At this point I usually taste and add up to one more teaspoon of kosher salt. After 30 minutes, remove chicken and shred into bite sized pieces, then add back to crock pot and stir gently.
- Serve the stew over cooked rice with chopped green onions and additional cilantro. Enjoy!