Slow Cooker Chicken with Sweet Potato, Spinach and Gentle Coconut-Lime Peanut Sauce
An original slow cooker stew with tender chicken thighs, creamy sweet potato, fresh spinach, and a silky coconut-lime peanut sauce. The result is aromatic, comforting, and well balanced, ideal for a complete meal.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 450 g sweet potato (pelado and diced of 3 cm)
- 150 g onion (en pluma fina)
- 12 g garlic (chopped)
- 15 g fresh ginger (grated)
- 400 ml coconut milk (without sugar, whole)
- 180 ml chicken broth (low sodium)
- 60 g creamy peanut butter (without sugar if possible)
- 30 ml soy sauce (or tamari if desired without gluten)
- 30 ml lime juice (freshly squeezed)
- 2 g lime zest (solo the parte verde)
- 2 g ground cumin
- 2 g ground coriander
- 2 g sweet paprika
- 4 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 g fresh spinach (lavadas)
- 25 g roasted peanuts (chopped for terminar)
- 10 g fresh cilantro (chopped for servir)
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. In a bowl, whisk together the coconut milk, chicken broth, peanut butter, soy sauce, lime juice, lime zest, garlic, ginger, cumin, ground coriander, sweet paprika, salt, and black pepper until smooth.
- 2
2. Place the onion, sweet potato, and chicken pieces in the slow cooker. Pour the coconut-lime peanut sauce over the top and gently stir so everything is well coated.
- 3
3. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), and the sweet potato is tender.
- 4
4. Uncover, add the fresh spinach, and fold it into the hot sauce. Cover again and cook for 10 more minutes on HIGH so the spinach wilts.
- 5
5. Taste and adjust with more salt or lime juice if needed. If you want to hold the dish before serving, use the slow cooker WARM setting, which is usually around 145-165°F (63-74°C).
- 6
6. Serve the chicken, sweet potato, and sauce in shallow bowls. Finish with the chopped roasted peanuts and fresh cilantro on top.
Chef tips
For a thicker sauce, leave the slow cooker uncovered for the last 15-20 minutes on HIGH. If you prefer a smoother texture, blend the sauce before adding the spinach and return it to the chicken.
Substitutions
You can swap the sweet potato for firm pumpkin or squash. Fresh cilantro can be replaced with parsley. For a gluten-free version, use tamari instead of soy sauce.
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 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
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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