Citrusy Tom Yum Chicken Stew With Yams & Kale (Slow Cooker)

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READY IN:
5hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the lime juice, orange juice, tomatoes, onion, bell pepper, chili peppers, ginger, soy sauce, fish sauce and tom yum paste in a food processor. Pulse once or twice so the mixture resembles a chunky salsa.
  2. Add this sauce to the slow cooker along with the chicken, lemongrass, kaffir lime leaves and water. You may need to break the lemongrass in half for it to fit in the pot- that's fine. Mix lightly, and cover and cook on low for 3 hours.
  3. After 3 hours, add the yams, nestling them underneath the chicken. Cook for a further 1 1/2 hours.
  4. Finally, add the kale, basil and cilantro. Increase heat to high and cook for a further 30 minutes, or until the yams and kale are cooked through.
  5. Stir; remove & discard lemongrass & lime leaves. Serve with or without rice/noodles.

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