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Why You'll Love This slow cooker chicken and sweet potato stew for cold winter nights
- Easy to Make: This recipe is incredibly simple, requiring minimal prep work and effort.
- Comforting and Delicious: The combination of chicken, sweet potatoes, and vegetables in a rich, flavorful broth is the ultimate comfort food.
- Perfect for Busy Weeknights: This recipe is perfect for busy families, as it can be cooked all day in a slow cooker, ready to eat when you get home.
- Customizable: Feel free to add or substitute your favorite vegetables, spices, or herbs to make the recipe your own.
- Nourishing and Healthy: This recipe is packed with nutritious ingredients, including lean protein, complex carbohydrates, and a variety of vitamins and minerals.
- Make-Ahead Friendly: This recipe can be prepared ahead of time and refrigerated or frozen for later use, making it perfect for meal prep or planning.
- Cost-Effective: This recipe is budget-friendly, using affordable ingredients and minimizing food waste.
- Slow Cooker Friendly: This recipe is specifically designed for slow cookers, making it easy to cook while you're away from home.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, onions, garlic, carrots, celery, and chicken broth. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The onions, garlic, carrots, and celery add a depth of flavor and texture, while the chicken broth brings everything together. When selecting your ingredients, choose fresh, high-quality options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the sweet potatoes, look for ones that are firm and have no signs of bruising or damage. You can also customize this recipe by adding your favorite spices, herbs, or vegetables.
How to Make slow cooker chicken and sweet potato stew for cold winter nights
Chop the onions, garlic, carrots, and celery into bite-sized pieces. Peel and chop the sweet potatoes into 1-inch cubes.
Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the chopped onions, garlic, carrots, and celery to the skillet and cook until they start to soften, about 5 minutes.
Add the chopped sweet potatoes, chicken broth, and browned chicken to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Leave enough space between the ingredients to allow for even cooking and to prevent the stew from becoming too thick.
Browning the chicken before adding it to the slow cooker adds a rich, depth of flavor to the stew.
Feel free to add your favorite spices or herbs to the stew to give it a unique flavor.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Serve the stew with crusty bread or over mashed potatoes to soak up the flavorful broth.
Add some crusty bread, a green salad, or a side of roasted vegetables to make the stew a complete meal.
Cool the stew completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to check the chicken for doneness and remove it from the slow cooker as soon as it's cooked through to avoid overcooking.
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Not Browning the Chicken:
Fix: Take the time to brown the chicken before adding it to the slow cooker, as this step adds a rich, depth of flavor to the stew.
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Using Low-Quality Ingredients:
Fix: Choose fresh, high-quality ingredients to ensure the best flavor and texture in your stew.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the stew to thicken slightly.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add some sautéed mushrooms and leeks to the stew for added depth of flavor and texture.
Add some cooked black beans and diced sweet potatoes to the stew for a hearty and filling meal.
Add some homemade or store-bought dumplings to the stew for a comforting and satisfying meal.
Add some cooked lentils and diced vegetables to the stew for a healthy and nutritious meal.
Add some diced butternut squash and apples to the stew for a sweet and savory flavor combination.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Make sure to cool the stew to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
What type of chicken is best for this recipe?
You can use either boneless, skinless chicken breast or thighs for this recipe. If you prefer a leaner protein, chicken breast is a good option. If you prefer a richer, more tender protein, chicken thighs are a good choice.
Can I add other vegetables to this recipe?
Yes, you can customize this recipe by adding your favorite vegetables. Some options include diced bell peppers, sliced mushrooms, or chopped kale. Just be sure to adjust the cooking time based on the vegetables you add.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of your chicken broth and spices to ensure they are gluten-free.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the chicken and cook the vegetables in the Dutch oven, then add the remaining ingredients and bring to a simmer. Cover the Dutch oven and transfer it to the oven, where it will cook at 300°F (150°C) for about 2-3 hours, or until the chicken is cooked through and the vegetables are tender.
What is the best way to reheat this recipe?
The best way to reheat this recipe is to reheat it in the slow cooker or on the stovetop over low heat, stirring occasionally, until the stew is hot and steaming. You can also reheat it in the microwave, but be careful not to overheat the stew, as this can cause it to become dry and tough.
slow cooker chicken and sweet potato stew for cold winter nights
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 large sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup milk or heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 cups frozen mixed vegetables (optional)
Instructions
- Step 1: Prepare the slow cooker. Add the olive oil to the slow cooker and set it to low heat.
- Step 2: Add the chicken and onions. Place the chicken breast or thighs in the slow cooker, followed by the chopped onion.
- Step 3: Add the sweet potatoes and garlic. Add the cubed sweet potatoes and minced garlic on top of the chicken and onions.
- Step 4: Add the chicken broth and milk. Pour in the chicken broth and milk, making sure that the sweet potatoes are covered.
- Step 5: Add the thyme, salt, and pepper. Sprinkle the dried thyme, salt, and pepper over the top of the stew.
- Step 6: Cook the stew. Cook the stew on low heat for 6-8 hours or on high heat for 3-4 hours.
- Step 7: Add the frozen vegetables (optional). If using frozen vegetables, add them to the stew 30 minutes before serving.
- Step 8: Serve and enjoy. Serve the stew hot, garnished with fresh herbs or a sprinkle of paprika.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the stew up to a day in advance, refrigerate or freeze, and cook when ready.
- Substitution: Swap the chicken breast for chicken thighs or a combination of both.
- Pro tip: Use a slow cooker liner to make cleanup easier and to prevent the stew from sticking to the slow cooker.
- Variation: Add diced bell peppers, carrots, or other vegetables to the stew for added flavor and nutrition.
- Nutrition tip: Serve with a side of crusty bread or over mashed potatoes for a filling and satisfying meal.
