Slow Cooker Citrus Chicken And Sweet Potato Stew Recipes

SLOW-COOKER SOY-CITRUS CHICKEN

Slow-Cooker Soy-Citrus Chicken image

Provided by Food Network Kitchen

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 orange, halved and thinly sliced
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
1 tablespoon all-purpose flour
1/2 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
1/2 cup sweet chili sauce
1 tablespoon low-sodium soy sauce
1 1-inch piece ginger, peeled and minced
3 cloves garlic, minced
6 ounces thin rice noodles
1 bunch watercress, tough stems removed, coarsely chopped
1 tablespoon chopped fresh cilantro

Steps:

Lay the orange slices in a 6-quart slow cooker. Toss the chicken with the flour, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add to the slow cooker in a single layer. Combine the chili sauce, soy sauce, ginger and garlic in a bowl; pour over the chicken.
Cover the slow cooker and cook on low, 7 hours. Uncover and gently stir, breaking up the chicken into large pieces; let stand 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain; toss with the watercress.
Season the chicken with salt and pepper. Serve over the noodles and top with the cilantro.

SLOW COOKER CITRUS CHICKEN AND SWEET POTATO STEW

Slow Cooker Citrus Chicken and Sweet Potato Stew image

If you're not at home in time to add the sweet potatoes, then poke 2 small ones a few times with a fork and microwave until soft. Serve on the side. This stew would also be great over rice.

Provided by Food Network Kitchen

Categories main-dish

Time 5h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup fresh cilantro leaves and stems, roughly chopped
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
3 cloves garlic, crushed
1 lime, juiced
1 orange, juiced
1 large or 2 small ripe tomatoes, roughly chopped
1/2 sweet onion, roughly chopped
1/2 red bell pepper, roughly chopped
Kosher salt and freshly ground black pepper
8 bone-in chicken thighs, skin removed if present (about 3 pounds)
1 large sweet potato, peeled and cut into 1-inch chunks (about 1 pound)
8 ounces frozen kale, defrosted
Hot sauce, for serving, optional

Steps:

Combine the cilantro, olive oil, oregano, garlic, lime juice, orange juice, tomatoes, onions, bell peppers, 1 1/2 teaspoons salt and a few grinds of pepper in a food processor and pulse until it forms a chunky sauce. Add it to the slow cooker insert along with the chicken thighs, and toss together. Cover and cook on low for 5 hours.
After 3 hours, add the sweet 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.

Nutrition Facts : Calories 350 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 115 milligrams, Sodium 920 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 32 grams

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