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!
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.
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.
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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.
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 ¾ 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!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Slow Cooker Ethiopian Chicken & Lentil Stew
Ingredients
- 2 tablespoons butter
- 1 onion finely diced
- 2 tablespoons berbere spice mix *see note
- ½ 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 ½ a lemon
- 1 teaspoon brown sugar
- salt if needed
to serve
- flatbread
- greek yogurt
Instructions
- Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.
- Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.
- Place the onion mixture in the slow cooker along with all remaining ingredients.
- Cook on low for 6 hours.
- Gently stir in the lemon juice, brown sugar, and salt (if needed).
- Serve with flatbread and yogurt.
To Assemble Ahead And Freeze:
- Follow steps 1-2 (above) and place cooled onion mixture into a gallon freezer bag with all remaining ingredients except for the stock.
- Remove as much air as possible and freeze for up to 3 months.
- Thaw completely, then place in a 5 quart slow cooker with the stock and cook as directed above.
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Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Berbere Spice Blend
Ingredients
- 3 tbsp paprika
- 1 tbsp red pepper flakes
- 1 tbsp sea salt
- ½ 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
- ½ tsp ground allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp garlic powder
- ½ tsp ground ginger
Instructions
- Combine all ingredients, store in a sealed container.
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© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More delicious Ethiopian chicken recipes to try:
- Doro Wat (Spicy Ethiopian Chicken Stew) from The Daring Gourmet
- Chicken Drumsticks, Ethiopian Style from Simply Recipes
- Ethiopian Recipes: Doro Wat and Injera from A Spicy Perspective
Lynn says
Made exactly as specified, don’t skip cardamom if you can. It can be a hard ingredient to find but it’s worth it. I’ve also made this veggie with no chicken and it worked well additionally.
Denise says
Hi Lynn! So happy to hear you've enjoyed the recipe. I appreciate you taking the time to leave such a helpful review. Stay safe!
Julie G. Polhill says
Question, are the chicken breasts cubed or shredded after cooking? Thanks!
Lynn says
I put them in whole and it softened and crumbled nicely. Wasn’t dried out.
Christine says
I used a store bought berbere mixture and mine turned out so bland I was shocked. So I'm guessing the type of spice you use can make a big difference. Cest la vie!
Denise says
That's so surprising! This recipe is anything but bland with the homemade berbere. There really must be a huge difference between the two :0
Kaitlin says
This stew was phenomenal! The flavors were very rich and complex. I used the Berber Spice blend from Whole Foods, and it worked great. I also froze a portion of the stew, and it reheated perfectly. I highly recommend this recipe!
Denise says
Woohoo! So happy to hear this, Kaitlin! Thank you so much for coming back to leave a review 🙂
Jenn says
It looks like cilantro is in this as well but it's not listed as an ingredient, wondering if that's a part of this dish? I have it in the crock pot now! Can't wait to dig in for supper.
Denise says
You are correct, I just added it as a little pop of green on this very 'brown' dish. You totally don't need it, but feel free to add it if you'd like! Hope you enjoyed 🙂
Jessica says
This is EXCELLENT! Followed the recipe exactly and froze it - I just ate my last batch (5 months after I made it) and it tastes just as good as the first time I made it. If you're going to buy all ingredients anyway just make a bunch of them - it freezes GREAT!
Will also cook on low longer than 6 hours if you work (cook mine for closer to 9 hours) - chicken didn't dry out - not enough good things to say about the recipe!
Denise says
So happy you enjoyed it, Jessica! Thank you for reporting back. So good to know it cooks for longer too!
ALS says
Hello. This sounds delicious and I am looking forward to making it. But I am concerned that the ingredients don't sound like enough for 8 servings... Only a 1/4 of a chicken breast per person? Or is that a typo? Thanks!
Denise says
Hi! There is plenty of protein from the lentils in this recipe, so it is not a typo. Hope you enjoy!
Alison says
I’ve made this recipe so many times now in my Crock Pot and absolutely love it! I’d love to try it in my Instant Pot, do you have any recommendations for cooking time? Would I need to add more liquid ? Thank you for sharing such a delicious recipe!
Denise says
I think 10 minutes would work? I would try 10 min and 5 min natural pressure release? I don't think you'd need to adjust the liquid. I hope it works for you! And I'm so happy you love this recipe 🙂
Ralph says
This recipe was easy to follow and very flavorful. My wife doesn’t like spicy food so I cutback on the cayenne and pepper flakes in the Berbere spice mix. Perfect for a chilly winter night. Thanks for posting. I’ll be making this again.
Denise says
So happy you enjoyed, Ralph! Thank you so much for taking time out of your day to leave a review.
Jennifer says
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!!
Denise says
Oh I really hope they enjoyed it! Probably not the most 'authentic' Ethiopian food but hopefully it is kind of close!
Leslie says
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.
Denise says
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!
Leslie says
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.
Tricia Tompkins says
I just put this in crock pot. Excited had to substitute cardigan with ginger and cinnamon,will let you know.
Denise says
I hope you enjoyed it!
Lulu says
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.
Denise says
Thanks so much, Lulu! Glad you enjoyed 🙂
Venesha says
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
Denise says
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 🙂
Donna says
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!
Denise says
I'm so glad you enjoyed it, Donna! I love trying out recipes from around the world 😀
Van says
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.
Denise says
Hi Van! I'm so happy you liked it and that's great to know it worked well for you on the stove top 🙂
Jill says
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!
Denise says
Hi Jill! I'm so happy you liked it! I need to make another batch...was thinking of trying it in my Instant Pot 🙂
Morgan says
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?
Denise says
Oh now I'm dying to make it with butternut squash! So happy you liked it Morgan 🙂 I have tons of slow cooker recipes here: https://sweetpeasandsaffron.com/category/slow-cooker
Deborah says
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.
Denise says
Oh I can't wait to try it in my Instant Pot! So glad you liked it Deborah 😀
Jessica says
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.
Denise says
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!