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Crockpot Chicken & Sweet Potato Stew - Cozy, Hearty, and Simple

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 3 large carrots, peeled and sliced into 1/2-inch rounds
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped (optional for color and sweetness)
  • 1 can (14.5 oz) diced tomatoes with juices
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1 bay leaf
  • 1–2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 tablespoon apple cider vinegar or lemon juice (to brighten at the end)
  • Fresh parsley, chopped, for garnish
  • Optional add-ins: 1 cup frozen peas or chopped kale/spinach at the end, a pinch of red pepper flakes for heat

Method
 

  1. Prep the veggies: Peel and chop the sweet potatoes and carrots. Dice the onion and bell pepper. Mince the garlic.
  2. Layer the base: Add sweet potatoes, carrots, onion, bell pepper, and garlic to the slow cooker. Sprinkle with a big pinch of salt and pepper.
  3. Season the chicken: Pat the chicken dry, drizzle with olive oil, and season with salt, pepper, paprika, cumin, and thyme. Place on top of the vegetables.
  4. Add liquids: Stir tomato paste into the chicken broth until mostly dissolved. Pour the mixture into the slow cooker along with the diced tomatoes and bay leaf.
  5. Cook low and slow: Cover and cook on Low for 6–7 hours or High for 3.5–4 hours, until the chicken is tender and the sweet potatoes are soft.
  6. Shred or chop: Remove the chicken to a plate, shred or cube it, then return it to the pot. Discard the bay leaf.
  7. Brighten it up: Stir in the apple cider vinegar or lemon juice. Taste and adjust salt and pepper. If using peas or greens, stir them in now and let them warm through for 5–10 minutes.
  8. Serve: Ladle into bowls and top with chopped parsley. Add a drizzle of olive oil or a spoon of Greek yogurt if you like extra richness.