Ingredients
1-1/2 pounds boneless skinless chicken breasts, cubed2 pounds sweet potatoes (about 3 medium), peeled and cubed3 cups canned coconut milk, divided 1 can (8 ounces) unsweetened pineapple tidbits, drained1 small onion, chopped1 teaspoon ground coriander1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepperOptional: Hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges
Preparation
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 stew with basmati rice and toppings of your choice.
