This hearty chicken and sweet potato stew is here to save you time and satisfy your taste buds. A blend of warm spices and fresh produce make it enticing enough to serve for a family night—and it all comes together in about two hours in your slow cooker. Turn on the high setting, and get ready to enjoy a cozy home-cooked meal without the day-long wait.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and cubed
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes (optional for heat)
- 1 cup chicken broth (plus more if needed)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Begin by warming your slow cooker on the high setting. Meanwhile, season the chicken with salt, pepper, and half of the smoked paprika. In a small pan on the stovetop, quickly sauté the diced onions in olive oil until they turn translucent, then add in the garlic and chicken pieces. Give them a brief sear to lock in flavor—just a quick minute or two on each side.
Next, transfer the cooked chicken, onions, and garlic into your slow cooker. Add the sweet potatoes, tomato paste, remaining paprika, cumin, chili flakes (if you like a bit of heat), and chicken broth. Stir gently to distribute the spices and broth, ensuring that the sweet potato cubes are well-coated.
Now, cover and let the slow cooker work its magic for about two hours on high. The stew is done when the sweet potatoes can be easily pierced with a fork and the chicken is fully cooked and tender. If you find the mixture becoming too thick, simply stir in extra chicken broth or a splash of water to reach your preferred consistency.
This recipe is perfect for busy folks who crave bold, comforting flavors without dedicating an entire afternoon to cooking. You can easily adapt it for dietary preferences: swap out the chicken for your favorite plant-based protein and use vegetable broth instead. The beauty of this dish lies in its simplicity and versatility. Whip it up on a weeknight, let the comforting aroma fill your kitchen, and enjoy a satisfying stew—no marathon cooking session required.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
