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Slow Cooker Smoked Oxtail and Sweet Potato Stew

Rated as 5 out of 5 Stars

"Combining smoked oxtail and sweet potatoes in the slow cooker makes for a delicious,and surprisingly easy meal. The sweet potatoes cook down to help thicken the stew, while the oxtail lends a ton of wonderful smokiness. It's great served with cornbread!"
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5 h 30 m servings 312
Original recipe yields 6 servings


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  1. Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.
  2. Cover and cook on high for 5 to 6 hours, stirring occasionally.
  3. Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
  4. Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.


  • Cook's Note:
  • You can also cook this on Low for 6 to 8 hours.

Nutrition Facts

Per Serving: 312 calories; 10.6 28.4 26.1 83 901 Full nutrition

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I made it with regular oxtails it turned out to be great. I added one tsp of smoked paprika