
Slow Cooker Chicken with Sweet Potato, Light Coconut Lime Sauce and Crunchy Peanuts
An original slow cooker stew featuring tender chicken thighs, sweet potato, red bell pepper, and an aromatic sauce of light coconut milk, ginger, garlic, and lime. It is finished with crunchy peanuts and cilantro for a fresh, flavorful contrast.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 450 g sweet potato (pelado and diced of 3 cm)
- 180 g red bell pepper (in strips)
- 150 g yellow onion (en pluma fina)
- 12 g garlic (chopped)
- 15 g fresh ginger (grated)
- 300 ml light coconut milk (well agitada)
- 120 ml chicken broth (low sodium if possible)
- 30 ml soy sauce (for profundidad of sabor)
- 15 ml honey (optional pero recomendada)
- 2 g lime zest (solo the parte verde)
- 30 ml lime juice (freshly squeezed)
- 2 g ground cumin
- 2 g ground coriander
- 1 g red pepper flakes (ajustar to taste)
- 5 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 15 ml olive oil (for dorar opcionalmente)
- 35 g roasted peanuts (chopped gruesos)
- 10 g fresh cilantro (chopped for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the chicken thighs with the salt, black pepper, ground cumin, and ground coriander.
- 2
2. Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken for 2 to 3 minutes per side without cooking it through. If preferred, you may skip this step, but it adds extra flavor. Transfer the chicken to the slow cooker.
- 3
3. Add the sweet potato, red bell pepper, yellow onion, garlic, and fresh ginger in and around the chicken in the slow cooker.
- 4
4. In a bowl, whisk together the light coconut milk, chicken broth, soy sauce, honey, lime zest, lime juice, and red pepper flakes. Pour this mixture over the ingredients in the slow cooker.
- 5
5. Cover and cook on LOW for 4 hours, or until the chicken is tender and the sweet potato is fully cooked. If your model runs hot, check at 3 1/2 hours. The chicken should reach a safe internal temperature of 165°F / 74°C.
- 6
6. Uncover, gently stir to blend the sauce with the vegetables, and taste. Adjust salt or pepper if needed.
- 7
7. Serve hot and finish each portion with the chopped roasted peanuts and fresh cilantro.
- 8
8. If you want to hold it before serving, use the slow cooker WARM setting. To reheat leftovers, heat until they reach 165°F / 74°C.
Chef tips
For a slightly thicker sauce, leave the slow cooker uncovered for 10 to 15 minutes on high at the end, or mash a few sweet potato cubes into the sauce. Add the lime as directed to preserve its fresh flavor.
Substitutions
You can swap the sweet potato for cubed pumpkin. Toasted almonds or cashews can replace the peanuts if you want a variation, keeping allergens in mind. For a soy-free version, use a suitable soy-free cooking sauce alternative.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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