Looking for a hearty, hands-off dinner? This Slow Cooker Chicken and Sweet Potato Stew is cozy, nutritious, and weeknight-easy. I’ve tested this recipe with both chicken thighs and breasts (thighs win for tenderness) and dialed in the sweet potato cube size so they stay intact not mushy. You’ll get set-and-forget convenience, a warm bowl packed with flavor, and a flexible base with gluten-free and dairy-free options built right in.
I built this to be a true dump-and-go stew for busy nights. It leans on a classic mirepoix plus thyme, rosemary, smoked paprika, and a hint of cumin for depth. A quick lemon splash at the end wakes up the flavors. I also include a simple slurry so you control thickness without dairy. Tested twice with thighs and once with breasts; best texture at 6–7 hours on Low and 1-inch sweet potato cubes.
At a Glance
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on Low (or 3–4 hours on High)
- Total Time: 6 hours 15 minutes
- Difficulty: Easy
- Estimated Cost: $16–$20 (US)
Ingredients (US + helpful metric)
- 2 lb (900 g) boneless skinless chicken thighs, cut into 1-inch pieces (breasts OK)
- 1½ lb (680 g) sweet potatoes, peeled and cut into 1-inch cubes
- 1 large yellow onion (about 8 oz/225 g), diced
- 3 carrots (about 6 oz/170 g), sliced ½-inch
- 3 celery stalks (about 4 oz/115 g), sliced
- 4 garlic cloves (12 g), minced
- 4 cups (960 ml) low-sodium chicken broth
- 1 (14.5-oz/411 g) can diced tomatoes, undrained (see swaps for tomato-free)
- 2 tbsp (30 g) tomato paste
- 1½ tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 2 bay leaves
- 1 tbsp (15 ml) lemon juice (finish)
- 2 cups (60 g) baby spinach or chopped kale (stir in at end)
- To thicken (optional): 1½ tbsp (12 g) cornstarch + 2 tbsp (30 ml) water (see swaps)
| Need | Swap/Tip |
|---|---|
| Dairy-free | Recipe is dairy-free as written. For a creamy vibe, replace 1 cup broth with unsweetened canned coconut milk; skip slurry if thick enough. |
| Gluten-free | Recipe is naturally GF; use arrowroot instead of cornstarch if preferred (same amount). |
| Tomato-free | Omit diced tomatoes and tomato paste; add 1 extra cup (240 ml) broth + 1 tsp coconut aminos or ½ tsp miso for umami. |
| Chicken breasts | Use 2 lb (900 g) breasts; cook on Low 5–6 hours or High 3 hours, checking at earliest time to avoid dryness. |
| More veggies | Add 1 cup green beans (last 1 hour) or 1 cup frozen peas (last 15 minutes). |
| Lower sodium | Use no-salt broth, add salt to taste at the end. |
| Thicker stew | Use full slurry; cook 10–15 minutes more on High after stirring it in. |
Step-by-Step Instructions (for Slow Cooker Chicken and Sweet Potato Stew)
- Load the base: To a 5–7 qt slow cooker, add sweet potatoes, onion, carrots, celery, and garlic. Top with chicken pieces.
- Season & add liquid: Sprinkle in salt, pepper, smoked paprika, cumin, thyme, rosemary; tuck in bay leaves. Stir in diced tomatoes (with juices), tomato paste, and broth.
- Cook: Cover and cook 6–7 hours on Low (best texture) or 3–4 hours on High until chicken is tender and sweet potatoes are just soft.
- Thicken & finish: Whisk cornstarch with water; stir into stew. Switch to High and cook 10–15 minutes to slightly thicken. Stir in lemon juice and spinach until wilted (1–2 minutes). Remove bay leaves; taste and adjust salt.
- Serve: Ladle into warm bowls. Garnish with chopped parsley if you like.
Pro Tips & Variations
- Cube size matters: Cut sweet potatoes to 1-inch even cubes so they cook through without breaking apart.
- Thighs > breasts: Thighs stay juicier during the long slow cook. If using breasts, start checking for doneness early.
- Bright finish: Don’t skip the lemon—it makes the flavors pop. A splash of apple cider vinegar works too.
- Creamy (still dairy-free): Swap 1 cup broth for coconut milk and skip or reduce the slurry.
- Bean boost: Stir in 1 can (15 oz) white beans in the last 30 minutes for extra fiber and a thicker body.
- High-altitude note: At 3,000+ ft, plan on ~30 minutes more on Low (or ~15 minutes on High).
- Make it a freezer kit: Add everything (except broth, lemon, greens, and slurry) to a gallon freezer bag; freeze flat. Thaw overnight, dump into slow cooker, add broth, cook as directed.
Serving Suggestions
- Spoon over quinoa, brown rice, or mashed sweet potatoes for a bigger meal.
- Pair with a simple green salad and gluten-free crusty bread.
- Finish bowls with fresh parsley or chives and cracked pepper.
Storage & Reheating
- Cool safely: Cool within 2 hours (spread in shallow containers).
- Fridge: 3–4 days in an airtight container.
- Freezer: 2–3 months. Freeze in meal-size portions.
- Reheat: Stovetop over medium or microwave, stirring, to 165°F (74°C). Add a splash of broth if thick.
Quick Storage Reference
| Where | Time | Tip |
|---|---|---|
| Fridge | 3–4 days | Keep covered; lemon brightens flavors after reheating. |
| Freezer | 2–3 months | Leave ½-inch headspace for expansion. |
| Reheat | To 165°F (74°C) | Add broth if needed; re-season with salt/lemon. |
Troubleshooting
- Too thin? Simmer on High uncovered 10–15 minutes or add another 1 tsp slurry.
- Too thick? Stir in ¼–½ cup hot broth.
- Sweet potatoes mushy? Next time, use larger 1¼-inch cubes and cook on Low.
- Chicken dry (with breasts)? Check at the earliest time and switch to warm once it hits 165°F.
FAQs
Q1: Can I make this Slow Cooker Chicken and Sweet Potato Stew overnight?
A1: Yes—cook on Low and set your slow cooker to switch to Warm after 6–7 hours.
Q2: Do I need to brown the chicken first?
A2: Not required. Browning adds flavor but defeats the “dump-and-go” goal. If you have 5 minutes, sauté the onion/garlic first for extra depth.
Q3: How can I make it spicy?
A3: Add ¼–½ tsp red pepper flakes or a minced jalapeño with the spices.
Q4: Can I prep this a day ahead?
A4: Yes. Combine all ingredients (except broth, lemon, greens, slurry) in the insert, cover, and refrigerate up to 24 hours. Add broth and cook next day.
Q5: What kind of sweet potato works best?
A5: Orange-fleshed varieties (Garnet/Jewel) hold up well and give a naturally sweet, silky broth.
Nutrition (per serving)
Calories: ~350; Protein: ~30 g; Carbs: ~28 g; Fat: ~12 g; Fiber: ~6 g; Sodium: ~720 mg (varies with broth)