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Slow Cooker Ethiopian Chicken & Lentil Stew

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A hearty and flavorful slow cooker Ethiopian chicken stew made with Ethiopian spices, lentils and sweet potatoes.  Bring some exotic flavors to your dinner table!

Slow Cooker Chicken & Lentil Ethiopian Stew, made with sweet potatoes and carrots.

Hi hi hi.  I am posting on a MONDAY, which I rarely do, mostly because I am not normally so organized on a Sunday to get a post ready.

But I have been working on this recipe for a long time, and I couldn’t wait any longer to share it with you 😉

I knew this slow cooker Ethiopian chicken stew was going to be a good idea because clearly you guys love the Slow Cooker Tuscan Chicken Stew and the Slow Cooker Mexican Chicken Stew recipes.

Also, I keep getting e-mails about an Ethiopian feast post that I used to have on the blog a LONG time ago (I took it down because they are not recipes I developed myself, but if you want the recipe links, e-mail me!).

So when I was thinking up ideas for more slow cooker recipes, I knew I had to revisit those bold Ethiopian flavors.
 



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Slow Cooker Chicken & Lentil Ethiopian Stew, made with sweet potatoes and carrots.

Confession: I totally forgot to put the sweet potatoes in the slow cooker when I was taking that photo ^^.  D’oh!  Don’t skip them, they are absolutely wonderful in this recipe!

This is the part where I say I am NO expert in Ethiopian cuisine…we did order some Ethiopian take-out as research because I wanted to be sure I was in the ‘ball park’ flavor-wise.

So no, this isn’t traditional Ethiopian, and I wouldn’t dare call it Doro Wat…this is my spin on the flavors I enjoyed from Ethiopian recipes I’ve cooked in the past.

Slow Cooker Chicken & Lentil Ethiopian Stew, made with sweet potatoes and carrots.

9/2017: recipe updated to include instructions for assembling ahead and freezing for an easy freezer slow cooker recipe!

After a couple of dud batches, we ordered Ethiopian take-out, and it was clear: it needed some cardamom, a bit more paprika, and maybe some sugar.  So I upped these ingredients and finally ended up with a batch I was happy with!

I feel like I need to say this:  WARNING!  The flavors of this slow cooker Ethiopian chicken stew are BOLD, and this stew is very hearty.  For that reason, I don’t recommend a very large serving size.  You might want 3/4 cup max, and serve with a salad or something lighter.  It’s just not the type of stew where you can eat a huge bowl.

I enjoyed mine with naan bread, Ethiopian food is traditionally served on a spongy pancake-type of thing called injera, but naan worked just great!

Alright!  Slow cooker Ethiopian chicken stew:  I can finally check you off my to-do list!

5 from 4 votes
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Slow Cooker Ethiopian Chicken & Lentil Stew
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 

A hearty and flavorful slow cooker Ethiopian chicken stew made with Ethiopian spices, lentils and sweet potatoes.  Bring some exotic flavors to your dinner table!

Course: Dinner
Cuisine: Slow Cooker
Servings: 8
Calories: 228 kcal
Ingredients
  • 2 tablespoons butter
  • 1 onion finely diced
  • 2 tablespoons berbere spice mix *see note
  • 1/2 teaspoon ground cardamom
  • 2 teaspoons paprika
  • 1 tablespoon minced ginger
  • 3 cloves garlic minced
  • 2 carrots peeled and sliced
  • 2 ribs of celery sliced
  • 2 cups sweet potatoes peeled and cubed
  • 2 chicken breasts
  • 1 cup green split lentils dried
  • 1 can 540mL/19oz diced tomatoes (including juices),
  • 1 cup chicken stock
after cooking
  • juice from 1/2 a lemon
  • 1 teaspoon brown sugar
  • salt if needed
to serve
  • flatbread
  • greek yogurt
Instructions
  1. Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.
  2. Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.
  3. Place the onion mixture in the slow cooker along with all remaining ingredients.
  4. Cook on low for 6 hours.
  5. Gently stir in the lemon juice, brown sugar, and salt (if needed).
  6. Serve with flatbread and yogurt.
To Assemble Ahead And Freeze:
  1. Follow steps 1-2 (above) and place cooled onion mixture into a gallon freezer bag with all remaining ingredients except for the stock.
  2. Remove as much air as possible and freeze for up to 3 months.
  3. Thaw completely, then place in a 5 quart slow cooker with the stock and cook as directed above.
Recipe Notes
*Berbere is an Ethiopian spice blend. You may be able to find it in specialty stores, however I made my own using the recipe below.

This stew is medium-spicy. If you don't like spice, you will need to reduce the cayenne/red pepper flakes in the berbere spice blend. If you want it SPICY!! then you will want to double the cayenne/ red pepper flakes.

This is a very hearty stew! ¾ cup is plenty for one person.

Nutrition Facts
Slow Cooker Ethiopian Chicken & Lentil Stew
Amount Per Serving (1 /8 batch)
Calories 228 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 33mg 11%
Sodium 486mg 20%
Total Carbohydrates 32g 11%
Dietary Fiber 6g 24%
Sugars 9g
Protein 20g 40%
* Percent Daily Values are based on a 2000 calorie diet.

 

5 from 4 votes
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Berbere Spice Blend
Prep Time
15 mins
Total Time
15 mins
 

A spicy Ethiopian spice blend

Course: Spice Blend
Cuisine: Ethiopian
Servings: 1 cup
Calories: 167 kcal
Ingredients
  • 3 tbsp paprika
  • 1 tbsp red pepper flakes
  • 1 tbsp sea salt
  • 1/2 tbsp cayenne pepper
  • 2 tsp cumin powder
  • 2 tsp ground cloves
  • 1 tsp ground cardamom
  • 1 tsp fenugreek seed or powder
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1/2 tsp ground allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
Instructions
  1. Combine all ingredients, store in a sealed container.
Recipe Notes
Recipe is adapted from group recipes.

This should make around 1 cup of berbere spice.

This spice blend makes a medium-spicy Ethiopian stew. If you don't like spice, try halving the cayenne and red pepper flakes. If you like it really spicy, try doubling them!

Nutrition Facts
Berbere Spice Blend
Amount Per Serving (1 cup)
Calories 167 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 7148mg 298%
Potassium 844mg 24%
Total Carbohydrates 31g 10%
Dietary Fiber 15g 60%
Sugars 3g
Protein 7g 14%
Vitamin A 271.5%
Vitamin C 6.6%
Calcium 15%
Iron 66.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Products used in this recipe:

More delicious Ethiopian chicken recipes to try:

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Comments

  1. I am definitely going to have to try this. My children are Ethiopian but we don’t have any Ethiopian restaurants close by so we never get to eat Ethiopian cuisine. I have been too scared to try to make any myself but this seems simple enough to go for it. I am so excited!!

    Reply

  2. This dish smells amazing, but I’m starting to wonder if I’ll ever get to taste it. It’s been 6 hours and it’s nowhere near done and I feel like one cup is not enough liquid. I added some more and put the crockpot on high, but there’s no telling if it will be done in time for dinner. If it’s as tasty as it smells, I may just make this in the dutch oven next time.

    Reply

    • Hi Leslie, apologies for my late reply as I’ve just returned from holidays! I hope it turned out for you. If not, could you tell me what was not done? 6 hours is more than enough time to cook sweet potatoes, lentils and chicken…although I know some slow cookers do cook lower and slower than my crock pot. And I just made this recipe a few months ago again, and there was enough liquid. I’d love to hear how it went for you!

      Reply

      • The lentils were not getting done. I added about a cup of liquid and an hour and half of cooking time.

        I know nothing about lentils, but a friend of mine was confused by the recipe because she says green lentils don’t come split. I used lentils that looked just like the pictures though so I don’t think it was the wrong thing.

        Regardless, it tasted great and my house guest, who has had Ethiopian food before, really liked it.

        Reply

  3. I just put this in crock pot. Excited had to substitute cardigan with ginger and cinnamon,will let you know.

    Reply

  4. A delicious, unusual and easy recipe. Will make this a staple. The chicken is so tender and the stew is nourishing comfort food with flair. Thanks for the recipe.

    Reply

  5. I tried it for the first time, today. I thought the flavors were good, I don’t like spicy So I didn’t add in any “hot” spices.
    Mine was a bit dry and mushy, but I would make it again, and maybe add a little more liquid

    Reply

    • Glad you enjoyed it, Venesha! Curious to know what type of lentils you used, as the green lentils really shouldn’t get too mushy…although the sweet potato does 🙂

      Reply

  6. Hi Denise – I cooked this today as ‘something new’ – it was incredibly delicious and enjoyed just as equally by our two toddlers as by us adults. I love that it was really easy, really healthy and so uniquely tasty. Thank you so much!

    Reply

  7. Wow, this was so good and flavorful. I’m going to make this again. I followed Denise’s oven cooking recommendations in an earlier post. I used a #26 Le Creuset round French oven and the size worked out well.

    Reply

  8. This stew was a big hit at my house! I am a big fan of Ethiopian food and Injera. This stew had such a warm and flavourful taste. As much as would have liked serving it with Injera, Im not sure where to buy that so I opted with serving it with Naan bread. So delicious!

    Reply

  9. This was delicious! I actually almost doubled the recipe (my crockpot was FULL), and I used butternut squash instead of sweet potatoes, and it was awesome. Super healthy too! Everyone I served it to enjoyed it. I ended up getting 8 very hearty meals out of it. The brown sugar and lemon at the end really somehow made all the spices evolve. Do you have other crockpot recipes?

    Reply

  10. I made this with chicken drumsticks and cooked it in a pressure cooker. 20 minutes on high ring. Absolutely delicious! Will definitely make it again.

    Reply

  11. I have a question: I hate soft/mushy lentils. If I follow the recipe will the lentils get really soft or just end up al dente? I’ve never done lentils in the crockpot so I’m not sure about the timing. I’m really excited to try this – I love Ethiopian food but have never attempted to cook any myself.

    Reply

    • Hi Jessica! Since you cook dried lentils, they retain more texture than if you used canned lentils in. And green lentils are definitely less mushy than red lentils! I can’t completely remember whether they were al dente or not… you may want to check at 4 hours? (The chicken should be cooked through at that point anyway). I hope you like it!

      Reply

  12. When you say “brown sugar” so you mean light brown like you use in cookies or non-processed like you put in your coffee? I hope I made sense! Thanks!

    Reply

  13. Have you ever made this on the stove top? I want to make it tonight but won’t have enough time to use the slow cooker. It looks very delicious! Thanks!

    Reply

    • Hi Lucia, I have never tried cooking this on the stovetop. I think you could do it, but I would keep an eye on the liquids and add more stock/water as needed. If you try it, I’d love if you let me know how it works for you!

      Reply

  14. I just made this for dinner tonight, and it was really delicious. My boyfriend said it was one of his favorite things I’ve cooked. Thanks for a unique slow cooker recipe!

    Reply

  16. Your recipe says cook time for 6 minutes. I think you mean 6 hours and total time is not 26 minutes, but 6 hours and 20 minutes.

    Reply

  17. I’m making this for the second time right now. I made my first batch with my sister and it turned out absolutely fantastic! I did leave out the extra cayenne, but otherwise I followed the recipe. Now to see how hubs likes it 😉

    Reply

  18. I made this last night and it was absolutely outstanding – my boyfriend was raving that it was restaurant quality! I rarely write comments on websites but I had to say something about this! I didn’t have a slow cooker so I used my Staub dutch oven at 325° for 4 hours, adding in liquid every hour after the first 2. Served over Israeli couscous – it was so delicious and healthy. Thanks so much for the recipe!

    Reply

  19. This is the best Crockpot Recipe I have every used! The flavor from a crockpot dish is impressive. 2 Tablespoons of Berbere may be to spicy for some, but it was fine and was a bit less spicy the next day.

    Reply

  21. The recipe looks delicious! I am unsure about the chicken breasts – are they cooked whole? Do they break up during the cooking process?

    Reply

  22. I just made this and it’s delicious! However, I have a friend who’s vegetarian — any thoughts on making this a vegetarian stew? Should I change the liquid amounts or anything to make up for no chicken?

    Thanks!

    Reply

    • Hi Rye! I’m so glad you liked it! Hmm. I’m not sure about the liquids without chicken. I think it would be just fine, worst case scenario it wouldn’t be quite as thick. Let me know how it turns out for you 🙂

      Reply

  25. This stew looks SO comforting, hearty AND delicious!! It’s been so cold here and soups and stews are all I’ve been having so I can’t wait to try this one next! I love the sweet potatoes in here and the flavors sound amazing!

    Reply

  27. So I’ve never tried Ethiopian food before, but now I’m wanting to make this recipe after seeing these gorgeous pictures! This looks so hearty and perfect for an easy weeknight dinner. Slow cooker recipes are the best!

    Reply

  28. I’ve never tried anything like this, Denise, and it sounds and looks amazing!! I’ve been starting to fall totally in love with my slow cooker and I’ve got to try this recipe next. Sounds especially delicious with naan!

    Reply

  29. This stew looks so thick and hearty!! I’ve only eaten Ethiopian food once and I was surprised at how much I liked it! I also have an Ethiopian cookbook that I need to break out more. This stew really looks so flavorful and delicious!

    Reply

    • I find Ethiopian cooking SO interesting! It’s super bold like Indian flavors…but definitely different flavors from Indian cooking. I’m hooked! Thanks, Izzy!

      Reply

  30. This stew looks just perfect for a cold winter meal, and the flavors sound delicious, Denise! I’m glad you perfected the recipe, and I absolutely love that you used sweet potatoes here!

    Reply

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