Brazil Nut Free Crockpot Chicken and Sweet Potato Stew
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Learn more āIngredients
4 servings
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt, divided
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- Ā½ tsp ceylon cinnamon
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and sliced into Ā½-inch rounds
- 2 stalks celery, sliced
- 3 cups chicken bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 3 sprigs fresh thyme
- 1 bay leaf
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with 1/2 tsp of the salt. Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 4ā5 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes. Transfer to the slow cooker insert.
- 2
Reduce the skillet heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Stir in the turmeric and Ceylon cinnamon and cook for 30 seconds, until the spices are evenly distributed and aromatic.
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