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This slow cooker chicken and potato stew combines tender chicken, regular potatoes, and sweet potatoes in a rich peanut sauce. With ginger, curry powder, and a little jalapeño, it’s a warming dinner that needs no stirring or extra ingredients halfway through cooking. A little prep, then the slow cooker takes over!
As a kid, one of my favorite meals was a stew my mom used to make. Yes, I know I’ve mentioned that cooking wasn’t exactly her specialty, but this was one dish she did well! It seemed to simmer all day, making the entire house smell delicious.
That’s part of what I love about a slow cooker. I first made this stew when Tom and I were heading to a product launch and knew we’d be home late. Coming home to a cooked dinner was definitely better than starting from scratch at eight in the evening. My slow cooker is a life saver in that respect. Like the slow cooker pulled pork or the slow cooker beef curry.
The original recipe comes from Kayotic Kitchen. (the site is no longer live)
Table of contents
Why You Should Make This Chicken Stew
The potatoes cook right in the sauce, so you have a complete, filling meal in one pot. Peanut butter gives the sauce its creamy texture, while tomatoes and ginger keep it from becoming too heavy.
There is a short stovetop step before everything goes into the slow cooker, but after that, you can leave it to cook. No halfway additions to remember! If you love these flavors; the peanut soup is very similar in taste.
Ingredients and Substitutions
- Chicken: The recipe uses a mixture of boneless chicken thighs and chicken breasts. Thighs are more forgiving during a long cooking time, so you can also use thighs for the full amount. Chicken breast is leaner and can become drier if overcooked.
- Potatoes: Yukon Gold or another potato that holds its shape is a good choice. Cut them into evenly sized, roughly ¾-inch pieces so they cook through without leaving large, firm chunks.
- Sweet potatoes: These add sweetness and tend to soften more than regular potatoes. Some may break down into the sauce during cooking, making it thicker. Cut them slightly larger than the regular potatoes if you want more distinct pieces.
- Peanut butter: Regular peanut butter works well here. If you use natural peanut butter, stir it thoroughly in the jar first so you aren’t adding separated oil. Sweetened peanut butter will make the stew sweeter, so keep that in mind before adding extra sugar.
- Jalapeño: Remove the seeds and pale inner ribs for a milder stew. The heat also depends on your curry powder and sweet chili sauce, so taste before adding cayenne at the end.
- Chicken broth: Low-sodium broth gives you more control over the seasoning. Peanut butter and broth can both contain salt, so taste the finished stew before adding more.
How To Make Slow Cooker Chicken and Potatoes
Start by preparing all your ingredients. Cut the chicken into bite-sized pieces, chop the onion, jalapeño, and garlic, and grate the ginger.
Cook the chicken briefly in a skillet, then add the onion and jalapeño. Next, stir in the garlic, ginger, spices, and tomato paste. This short step helps develop the flavor before the long, gentle cooking.
Transfer the mixture to your slow cooker and add the remaining ingredients. Stir thoroughly, especially around the peanut butter, so it is evenly distributed through the sauce. Push the potato pieces down into the sauce as much as possible.
Cover and cook on low for approximately 8 hours, following the original recipe. Slow cookers vary, so use the timing as a guide: the potatoes should be easy to pierce with a fork, and the chicken should reach 165°F in the center. Keep the lid on during cooking to avoid losing heat.
Once everything is cooked, stir gently and taste. Add salt or a little cayenne if needed. With sweet potatoes, brown sugar, and sweet chili sauce already in the recipe, taste before adding more sweetness.
Getting the sauce right
Slow cookers retain moisture, so don’t add extra broth just because the stew looks thick at the beginning.
If the finished sauce is too thick, stir in a small splash of hot broth. If it is thinner than you’d like, mash a few cooked potato pieces into it. This thickens the sauce without needing another ingredient.
Serving Suggestions
With two kinds of potatoes already in the stew, you don’t need rice to make it a meal. Serve it in bowls, perhaps with steamed green beans or broccoli on the side.
For a little contrast to the creamy sauce, add chopped peanuts just before serving.
Storing and Reheating
Divide leftovers into shallow containers and refrigerate within two hours. Store in the refrigerator for 3-4 days, or freeze portions for up to 3 months for best quality. The potatoes may become softer after freezing and thawing.
Thaw frozen portions in the refrigerator. Reheat in a saucepan or microwave until the stew reaches 165°F, stirring so it heats evenly. Add a splash of water or broth if the sauce has thickened. Use the stove or microwave rather than the slow cooker to reheat chilled leftovers.
FAQ Slow Cooker Chicken and Potatoes
Large pieces can take longer to cook, and the tomatoes’ acidity can slow their softening. Cut the potatoes into small, even pieces before cooking. If they are still firm at the end, continue cooking and check again before serving.
Yes. Replace the sweet potatoes with the same weight of regular potatoes. The stew will be less sweet, and the potato pieces will generally hold their shape better.
Thaw the chicken completely in the refrigerator before using it in this slow cooker recipe.
Yes. Chop the onion and prepare the garlic, ginger, and chicken, then refrigerate them in separate covered containers. Keep cut regular potatoes submerged in cold water in the refrigerator and drain before using. Do the stovetop step just before starting the slow cooker.
The original recipe uses 8 hours on low. High will shorten the cooking time, but I don’t have a tested high-setting time for this particular stew. Check both the chicken temperature and potato tenderness rather than relying on a fixed conversion.
Slow Cooker Chicken and Potatoes
Ingredients
- 450 g boneless skinless chicken thighs
- 450 g boneless skinless chicken breasts
- 400 g sweet potatoes
- 400 g potatoes
- 1 onion chopped
- 1 jalapeño seeds and ribs removed, finely chopped
- 1 garlic clove minced
- 400 g canned diced tomatoes including their juices
- 30 g tomato paste
- 1 thumb-sized piece fresh ginger peeled and grated
- 2 tsp curry powder
- 1 tsp ground coriander
- 25 g brown sugar
- 15 ml sweet chili sauce
- 190 g peanut butter
- 475 ml chicken broth
- ½ tsp salt divided, plus more to taste
- Black pepper to taste
- 30 ml oil
Equipment
- Slow cooker
Instructions
- Peel the potatoes and sweet potatoes. Cut the potatoes into approximately 2 cm pieces and the sweet potatoes into slightly larger pieces. Cut the chicken into bite-sized pieces and season with a little of the measured salt and some black pepper.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches until lightly browned on the outside; it does not need to be cooked through at this stage.
- Return all the chicken to the skillet. Add the onion and jalapeño and cook for 3-4 minutes. Add the garlic, ginger, curry powder, ground coriander, and tomato paste. Cook, stirring, for another minute.
- Transfer the chicken mixture to the slow cooker. Add the diced tomatoes, chicken broth, peanut butter, brown sugar, sweet chili sauce, and remaining measured salt. Stir until the peanut butter is evenly incorporated.
- Add the potatoes and sweet potatoes. Stir to coat them in the sauce and push the pieces down into the liquid as much as possible.
- Cover and cook on low for approximately 8 hours, until the potatoes are tender and the chicken is cooked through. The chicken should reach an internal temperature of 74°C/165˚F.
- Stir gently and taste. Adjust the salt and pepper as needed. For more heat, add a little cayenne pepper; for more sweetness, add a little extra brown sugar.
Notes
- Chicken: You can replace the chicken breasts with the same weight of boneless, skinless chicken thighs. Thighs are more forgiving during the long cooking time.
- Potatoes: Choose a variety that holds its shape, and cut the pieces evenly. Sweet potatoes soften more readily and may partly break down into the sauce.
- Sauce: If it is too thick after cooking, add a splash of hot broth. To thicken a thinner sauce, mash a few cooked potato pieces into it.
- Timing: Slow cookers vary. Check that the potatoes are tender before serving.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
