Description
A hearty, comforting stew made with tender chicken, sweet potatoes, and vegetables simmered in a savory broth. Perfect for cozy nights and easy weeknight meals.
Ingredients
Chicken Stew:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 medium sweet potatoes, peeled and cubed
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes (optional, for more depth)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 tbsp olive oil or melted butter (optional, for richness)
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Place chicken, vegetables: Place chicken, sweet potatoes, carrots, celery, onion, and garlic into the slow cooker.
- Add broth and seasonings: Pour in chicken broth and diced tomatoes (if using). Add thyme, rosemary, bay leaf, paprika, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and sweet potatoes are soft.
- Finish and serve: Stir in olive oil or butter before serving for added richness. Garnish with fresh parsley and serve warm with crusty bread.
Notes
- For a creamier stew, stir in ½ cup coconut milk or heavy cream at the end.
- Add kale or spinach in the last 10 minutes for extra greens.
- Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) / 3 hours (high)
- Category: Main Course / Soup & Stew
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300 calories
- Sugar: Approximately 8g
- Sodium: Approximately 800mg
- Fat: Approximately 10g
- Saturated Fat: Approximately 3g
- Unsaturated Fat: Approximately 6g
- Trans Fat: 0g
- Carbohydrates: Approximately 20g
- Fiber: Approximately 3g
- Protein: Approximately 25g
- Cholesterol: Approximately 80mg
