Slow Cooker Chicken with Sweet Potato, Leek and Lemon Tahini Cream

Name: Slow Cooker Chicken with Sweet Potato, Leek and Lemon Tahini Cream
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.1 lb sweet potato; 2 cups leek; 4 cloves garlic; 3/4 cup chicken broth; 1/4 cup tahini; 3 tbsp lemon juice; 2 tbsp olive oil; 1 1/2 tsp ground cumin; 1 1/2 tsp sweet paprika; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley; 1 tsp lemon zest; 2 tbsp water

An original slow cooker recipe featuring chicken thighs slowly cooked with sweet potato, leek, and garlic until tender and juicy, finished with a silky lemon tahini sauce for a creamy, lightly nutty touch.

20 minPrep

300 minCook

320 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
500 g sweet potato (pelado and diced medium)
200 g leek (en medias lunas finas, solo parte blanca and verde claro)
15 g garlic (chopped)
180 ml chicken broth (low sodium if preferred)
60 g tahini (for the sauce final)
45 ml lemon juice (freshly squeezed)
30 ml olive oil (divided)
4 g ground cumin
4 g sweet paprika
2 g dried oregano
6 g salt (or to taste)
2 g black pepper (freshly ground)
15 g fresh parsley (chopped, for terminar)
2 g lemon zest (for terminar)
30 ml water (for ajustar the sauce of tahini)

Nutrition facts

per serving

412 kcal

Calories

31 g

Protein

21 g

Carbs

22 g

Fat

4 g

Fiber

17 g

Net carbs

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

Sesame

Instructions

1
1. In a bowl, combine the chicken with 1 tablespoon (15 ml) olive oil, cumin, sweet paprika, oregano, salt, and black pepper until evenly coated.
2
2. Place the sweet potato, leek, and garlic in the base of the slow cooker. Add the chicken broth and the remaining 1 tablespoon (15 ml) olive oil.
3
3. Arrange the seasoned chicken over the vegetables. Cover and cook on LOW for 5 hours, or until the chicken is tender and the sweet potato is easily pierced. If using HIGH, cook for about 2 1/2 to 3 hours. When reheating or holding warm, make sure the dish reaches at least 165°F/74°C in the center of the chicken.
4
4. During the last 10 minutes, whisk together the tahini, lemon juice, and water in a small bowl until smooth and pourable.
5
5. Open the slow cooker, add the lemon tahini cream, and gently mix it with the chicken, sweet potato, leek, and cooking juices so everything is evenly coated. Cover again and cook on HIGH for 10 more minutes to blend the flavors.
6
6. Turn off the slow cooker and finish with fresh parsley and lemon zest. Adjust salt and pepper if needed, and serve hot.

Chef tips

For a more distinct texture, avoid stirring during most of the cooking time. If you want a looser sauce, add 1 to 2 extra tablespoons of water or broth when mixing the tahini.

Substitutions

You can use turkey thigh instead of chicken, or pumpkin instead of sweet potato. Parsley can be replaced with cilantro for a more herbal profile.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro 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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Illustrative image
Victorinox 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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