Hearty Chicken and Sweet Potato Stew
A comforting, slow-cooked chicken and sweet potato stew packed with flavor and nutrition. Perfect for busy days!
Ingredients
- Protein
- 1 lb 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Vegetables
- 2 medium sweet potatoes peeled and diced
- 1 cup 150g carrots, sliced
- 1 cup 150g parsnips, sliced
- 1 cup 240g diced tomatoes (canned or fresh)
- 1 cup 240ml low-sodium chicken broth
- 1 cup 240ml apple cider
- 1 large onion chopped
- 2 cloves garlic minced
- Seasonings
- 1 tsp ground thyme
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp pure maple syrup
- 2 tbsp cornstarch optional, for thickening
Instructions
- Prep the Base: Place the sweet potatoes, carrots, parsnips, onion, and garlic into your slow cooker.
- Add the Protein: Layer the chicken pieces on top of the vegetables.
- Season Generously: Sprinkle thyme, smoked paprika, salt, and black pepper over the chicken and veggies.
- Sweeten the Pot: Drizzle maple syrup evenly over the mixture.
- Pour the Liquids: Add diced tomatoes, chicken broth, and apple cider to the slow cooker.
- Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
- Optional Thickening: If you prefer a thicker stew, mix cornstarch with a small amount of cold water to create a slurry. Stir it into the stew about 30 minutes before serving, allowing it to thicken.
- Serve Warm: Ladle the stew into bowls, garnish with fresh herbs if desired, and enjoy!
Notes
For extra richness, stir in a tablespoon of butter or coconut cream at the end of cooking.
This stew pairs well with crusty bread or over rice.
This stew pairs well with crusty bread or over rice.
