Coconut Chicken and Sweet Potato Stew

Total Time Prep: 20 min. Cook: 6 hours
Yield 8 servings (2-1/2 quarts)
Test Kitchen Approved
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

Ingredients

  • 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: Hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges

Directions

  1. 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.
  2. Stir in remaining 1 cup coconut milk. If desired, serve stew with basmati rice and toppings of your choice.

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.

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC