Slow Cooker Chicken and Potatoes

This is one of those really tasty dishes that really don't take a lot of time. Don't let the amount of ingredients fool you. It's easier than you think!

Course Dinner Dish

Cuisine International

Keyword chicken, potatoes

Prep Time 30

Cook Time 8

Total Time 8 30

Servings people

Calories 584

Author Simone

Equipment

Slow cooker

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

Metric - Us customary

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