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Coconut Chicken and Sweet Potato Stew

This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. —Nicole Filizetti, Stevens Point, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings (2-1/2 quarts)


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 pounds sweet potatoes (about 3 medium), peeled and cubed
  • 3 cups canned coconut milk, divided
  • 1 can (8 ounces) unsweetened pineapple tidbits, drained
  • 1 small onion, chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • Optional ingredients: Hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges


  • Combine chicken, sweet potatoes, 2 cups coconut milk, pineapple, onion and seasonings in a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken and sweet potatoes are tender, 6-8 hours.
  • Stir in remaining 1 cup coconut milk. If desired, serve with optional ingredients.
Nutrition Facts
1-1/4 cups: 365 calories, 16g fat (14g saturated fat), 47mg cholesterol, 223mg sodium, 34g carbohydrate (17g sugars, 4g fiber), 21g protein.

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