Description
This Best Crockpot Sweet Potato Chicken Stew is a comforting, hearty dish perfect for cozy dinners. Tender chicken thighs simmer with sweet potatoes, carrots, celery, and aromatic spices in a flavorful tomato and chicken broth base. Slow cooking in the crockpot ensures juicy meat and perfectly tender vegetables, finished with fresh parsley and a hint of lemon for brightness.
Ingredients
Scale
Proteins
- 2 lbs boneless chicken thighs
Vegetables
- 3 cups sweet potatoes, peeled and cut into chunks
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 2 stalks celery, chopped
Liquids
- 4 cups low-sodium chicken broth
- 1 can diced tomatoes (14.5 oz)
Spices and Herbs
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp thyme (fresh or dried)
- 2 bay leaves
- Salt to taste
- Pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (freshly squeezed before serving)
Instructions
- Prepare Ingredients: Gather and prepare all ingredients by peeling and cutting sweet potatoes, dicing onion, slicing carrots, chopping celery, and mincing garlic to ensure a smooth cooking process.
- Layer Ingredients in Crockpot: Place boneless chicken thighs at the bottom of the crockpot. Add sweet potato chunks, diced onion, carrot slices, chopped celery, and minced garlic evenly over the chicken. Pour in the can of diced tomatoes and 4 cups of low-sodium chicken broth evenly across the top.
- Season the Stew: Sprinkle the ground cumin, smoked paprika, thyme, salt, and pepper generously over the layered ingredients. Tuck in the bay leaves among the vegetables and chicken. Give everything a gentle stir to distribute the spices without disturbing the layering too much.
- Slow Cook the Stew: Cover the crockpot with its lid and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. Cook until the chicken easily shreds with a fork and the sweet potatoes are tender and aromatic.
- Shred the Chicken: Carefully remove the lid and fish out the chicken thighs. Use two forks to shred the chicken into bite-sized pieces, then return the shredded meat to the stew. Stir gently to blend the chicken evenly throughout the chunky vegetables and broth.
- Finish and Serve: Garnish the stew with freshly chopped parsley. Just before serving, squeeze in the tablespoon of fresh lemon juice for a bright, fresh lift. Serve the stew piping hot for a cozy and delicious meal.
Notes
- Use boneless chicken thighs for juicier, more tender meat compared to chicken breasts.
- Adjust salt according to your preference and based on the saltiness of the broth used.
- The lemon juice adds a fresh brightness—add it just before serving to preserve its flavor.
- This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a thicker stew, you can mash some of the sweet potatoes before serving or add a slurry of cornstarch and water in the last 30 minutes of cooking.
