Description
A hearty, comforting slow cooker stew featuring tender chicken, sweet potatoes, and a medley of vegetables simmered in a savory broth. Ideal for cozy nights and effortless weeknight dinners.
Ingredients
Protein
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
Vegetables
- 2 medium sweet potatoes, peeled and cubed
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
Liquids
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes (optional, for more depth)
Herbs & Spices
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- ½ tsp paprika
- Salt and black pepper, to taste
Optional & Garnish
- 2 tbsp olive oil or melted butter (optional, for richness)
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Combine Ingredients: Place the chicken chunks, sweet potatoes, sliced carrots, diced celery, chopped onion, and minced garlic into the slow cooker pot.
- Add Liquids and Seasonings: Pour in the chicken broth and diced tomatoes if using. Add dried thyme, dried rosemary, bay leaf, paprika, and season with salt and black pepper. Stir gently to combine all ingredients evenly.
- Cook: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and the sweet potatoes are soft and cooked through.
- Add Richness: Before serving, stir in olive oil or melted butter to add a layer of richness and smoothness to the stew.
- Garnish and Serve: Sprinkle chopped fresh parsley over the stew as garnish. Serve warm alongside crusty bread for a satisfying meal.
Notes
- For a creamier texture, stir in ½ cup coconut milk or heavy cream just before serving.
- Add kale or spinach during the last 10 minutes of cooking for added greens and nutrients.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months to enjoy later.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) / 3 hours (high)
- Category: Main Course / Soup & Stew
- Method: Slow Cooking
- Cuisine: American
