why make this recipe
Slow Cooker Chicken Stew with Sweet Potatoes is a comforting and hearty dish perfect for any time of the year. Using a slow cooker makes it easy to prepare, and the flavors blend beautifully as it cooks. This dish is not only delicious but also packed with nutrients from the vegetables and lean protein from the chicken. Plus, it’s an excellent choice for busy days when you want a warm meal waiting for you at home.
how to make Slow Cooker Chicken Stew with Sweet Potatoes
Ingredients :
- 2 pounds of chicken (thighs or breasts)
- 2 cups sweet potatoes, cubed
- 2 cups carrots, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cream (or coconut milk for a dairy-free option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Directions :
- Place the chicken in the bottom of the slow cooker.
- Add the sweet potatoes, carrots, diced tomatoes, onion, and garlic on top of the chicken.
- Pour in the chicken broth and add the thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and vegetables are tender.
- During the last 30 minutes of cooking, stir in the cream.
- Adjust seasoning to taste and garnish with fresh herbs before serving.
how to serve Slow Cooker Chicken Stew with Sweet Potatoes
This delicious chicken stew is best served with a slice of crusty bread or over a bed of rice for a filling meal. You can also enjoy it in a bowl, garnished with fresh herbs for added color and flavor. It’s perfect for sharing with family or friends.
how to store Slow Cooker Chicken Stew with Sweet Potatoes
You can store any leftover chicken stew in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. If you want to keep it longer, you can freeze it for up to 3 months! Just remember to let it cool completely before placing it in the freezer.
tips to make Slow Cooker Chicken Stew with Sweet Potatoes
- Cut the vegetables into uniform sizes to ensure they cook evenly.
- Feel free to add other vegetables like peas, corn, or green beans for extra nutrition and flavor.
- For a spicier kick, you can add a pinch of red pepper flakes or some chopped jalapeños.
- If your broth is low in sodium, taste the stew before adding too much salt.
variation
You can easily make this stew with different proteins such as turkey or beef. For a vegetarian version, substitute the chicken with chickpeas or lentils and use vegetable broth instead of chicken broth.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it may take longer to cook. Make sure to adjust the cooking time accordingly.
Is this stew gluten-free?
Yes, the ingredients in this stew are gluten-free. Just ensure that the broth and cream you use are also gluten-free.
Can I make this stew ahead of time?
Yes! You can prepare the stew the night before and store it in the fridge. Just cook it the next day when you’re ready to eat.
Slow Cooker Chicken Stew with Sweet Potatoes
Ingredients
Main Ingredients
- 2 pounds chicken (thighs or breasts)
- 2 cups sweet potatoes, cubed
- 2 cups carrots, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 onion chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cream (or coconut milk for a dairy-free option)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Place the chicken in the bottom of the slow cooker.
- Add the sweet potatoes, carrots, diced tomatoes, onion, and garlic on top of the chicken.
- Pour in the chicken broth and add the thyme, rosemary, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is cooked through and vegetables are tender.
- During the last 30 minutes of cooking, stir in the cream.
- Adjust seasoning to taste and garnish with fresh herbs before serving.