Chicken Sweet Potato Crock Pot Stew
Warm, hearty, and bursting with nourishing flavors, this Chicken Sweet Potato Crock Pot Stew is a comforting one-pot meal that’s perfect for busy weeknights or cozy weekends. Loaded with tender chicken, naturally sweet chunks of sweet potato, and a medley of carrots, celery, and onion, this slow-cooked dish is infused with aromatic spices like paprika, cumin, and thyme for a soul-soothing depth of flavor. With minimal prep and the convenience of a crock pot, this stew is an effortless way to enjoy a wholesome, protein-packed dinner that the whole family will love. Garnished with fresh parsley for a vibrant finish, it's a must-try recipe that will quickly become a staple in your meal rotation. Perfect for meal prep, gluten-free diets, or anyone looking for a delicious, hearty stew, this recipe is a true crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 large sweet potatoes
- 3 medium carrots
- 2 celery stalks
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and dice the sweet potatoes into 1-inch cubes. Slice the carrots and celery into 1/2-inch pieces. Chop the onion into small dice. Mince the garlic.
Heat the olive oil in a skillet over medium heat. Sear the chicken breasts or thighs on both sides until lightly browned, about 2-3 minutes per side. This step is optional but adds extra flavor.
Transfer the chicken to the bottom of a 6-quart crock pot.
Add the sweet potatoes, carrots, celery, onion, and garlic on top of the chicken.
In a mixing bowl, whisk together the chicken broth, tomato paste, paprika, cumin, thyme, salt, and black pepper until well combined.
Pour the broth mixture over the ingredients in the crock pot. Add the bay leaves on top.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked, and the vegetables are soft.
Once cooked, carefully remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 38.2 g | ||
| Protein | 236.0 g | 472% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 456 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4065 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
