Crockpot Chicken Sweet Potato (Printer-Friendly Version)
Tender chicken and sweet potatoes simmered with aromatic spices for a nourishing, flavorful slow-cooked meal.
# What You'll Need:
→ Poultry
01 -
1 lb boneless, skinless chicken thigh, cut into bite-sized pieces
→ Vegetables
02 -
2 medium sweet potatoes, peeled and diced
03 -
2 medium carrots, sliced
04 -
2 fresh celery stalks, chopped
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
→ Spices and Seasonings
07 -
1 tsp gluten-free granulated chicken bouillon
08 -
1½ tsp ground cumin
09 -
½ tsp paprika
10 -
¼ tsp ground turmeric
11 -
½ tsp sea salt
12 -
¼ tsp black pepper
13 -
1 bay leaf
→ Liquids
14 -
4 cups gluten-free chicken broth
15 -
½ lemon, juiced (optional)
# Steps to Follow:
01 -
Peel and dice sweet potatoes, slice carrots, chop celery, dice onion, and mince garlic. Cut chicken thighs into uniformly sized bite pieces.
02 -
Place sweet potatoes, carrots, celery, onion, garlic, and chicken pieces in the crockpot. Sprinkle chicken bouillon, ground cumin, paprika, turmeric, sea salt, and black pepper evenly over the ingredients.
03 -
Pour gluten-free chicken broth over the layered ingredients. Stir gently and insert the bay leaf into the mixture.
04 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is fully cooked and sweet potatoes are tender but intact.
05 -
Just before serving, stir in freshly squeezed lemon juice to enhance brightness and balance flavors, if desired.
06 -
Remove bay leaf and ladle soup into serving bowls. Optionally garnish with fresh herbs such as chopped cilantro or parsley.
# Additional Tips:
01 -
For deeper flavor, brown chicken pieces in a skillet before adding to the crockpot.
02 -
Cut vegetables into similar sizes to ensure even cooking.
03 -
Layer denser vegetables at the bottom and delicate aromatics on top for optimal texture.
04 -
Add fresh kale or baby spinach in the last 15 minutes of cooking for added color and nutrition.