If you have time, pat the chicken thighs dry and season them with a pinch of salt and pepper. This helps develop a bit of color and flavor later on.

In a large skillet over medium heat, heat the olive oil or butter. Sear the chicken thighs for 2–3 minutes per side, just until lightly browned. They don’t need to be cooked through; we’ll finish them in the slow cooker. This step is optional, but it adds depth to the dish.

Layer the ingredients in the slow cooker in this order: potatoes, onions, carrots, seared chicken thighs, garlic, paprika, thyme, cumin, salt, and pepper.

Pour in the chicken broth and the undrained diced tomatoes with their juice. Stir in the tomato paste to evenly distribute the richness across the mixture.

Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken should be tender, and the sweet potatoes should be easily pierced with a fork.

If you’d like the sauce to be a bit thicker, during the last 15–20 minutes of cooking, whisk together the cornstarch slurry with 2 tablespoons of cold water and stir into the pot. Allow it to simmer briefly until the stew thickens. You can also use a teaspoon of flour mixed with a little cold water to achieve the same result.

Taste and adjust seasoning with salt and pepper as needed. If you want, sprinkle chopped parsley on top before serving for a fresh, bright finish.

Serve this hearty stew on its own or with a side of crusty bread, warm rice, or a simple green salad to round out the meal.