Slow Cooker Chicken and Sweet Potato Stew
A comforting, nourishing stew that braises chicken thighs with creamy sweet potatoes, carrots, and tomatoes. This slow cooker recipe is simple to assemble, rich in flavor, and perfect for weeknights or weekend meal prep.
Ingredients
- 1.5 lbs bone-in or boneless chicken thighs, skin removed
- 2 large sweet potatoes, peeled and cubed
- 2 russet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 cup chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp dried thyme
- 1 bay leaf
- to taste salt and black pepper
- 1 tbsp fresh lemon juice or zest (optional)
Instructions
- Heat a skillet with the olive oil over medium heat and brown the chicken thighs briefly on both sides. This step adds flavor, but you can skip it if you’re short on time and drop them straight into the slow cooker.
- If you browned the chicken, transfer it to the slow cooker. Add the onion, garlic, carrots, celery, sweet potatoes, and russet potatoes.
- Pour in the chicken broth and canned tomatoes. Stir in paprika, cumin, thyme, bay leaf, and a pinch of salt and pepper.
- Cover and cook on low for 6–8 hours or on high for about 4 hours, until the chicken is tender and the vegetables are soft.
- If you want a thicker stew, mash a few potato chunks directly in the pot and stir. Remove the bay leaf before serving.
- Finish with a squeeze of lemon juice or a bit of zest for brightness, if desired. Taste and adjust seasoning with more salt and pepper.