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Why You'll Love This creamy slow cooker chicken and sweet potato stew for cold winter days
- Easy to Make: This recipe requires minimal prep work and can be cooked entirely in the slow cooker, making it perfect for busy home cooks.
- Comforting and Delicious: The combination of tender chicken, sweet potatoes, and creamy broth is a match made in heaven, and is sure to become a family favorite.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different spices, herbs, or vegetables.
- Perfect for Meal Prep: This recipe makes a large batch of stew that can be refrigerated or frozen for later, making it perfect for meal prep or planning ahead.
- Nourishing and Healthy: This stew is packed with protein, fiber, and vitamins, making it a nutritious and healthy option for a weeknight dinner.
- Slow Cooker Friendly: This recipe is designed specifically for the slow cooker, making it easy to cook while you're away from home.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch of stew, making it a cost-effective option for families or individuals on a budget.
- Impressive and Easy to Serve: This stew is perfect for serving to guests or at a dinner party, and can be easily served with some crusty bread or over rice or noodles.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, onions, garlic, chicken broth, and heavy cream or half-and-half. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The onions and garlic add a depth of flavor and aroma, while the chicken broth and heavy cream or half-and-half create a rich and creamy broth. You can also customize this recipe by adding or substituting different spices, herbs, or vegetables to suit your tastes.
How to Make creamy slow cooker chicken and sweet potato stew for cold winter days
Chop the onions and garlic, and peel and dice the sweet potatoes. Cut the chicken into bite-sized pieces and season with salt and pepper.
Heat some oil in 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.
Reduce the heat to medium and add the chopped onions to the skillet. Cook until they're softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the diced sweet potatoes, chicken broth, and browned chicken to the slow cooker. Stir to combine, then cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the heavy cream or half-and-half. Continue to cook for an additional 30 minutes, until the stew has thickened slightly and the cream has melted.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs or a sprinkle of paprika.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your stew.
Cook the sweet potatoes until they're tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Stir in the heavy cream or half-and-half about 30 minutes before serving, to allow it to melt and thicken the stew.
Try adding different spices and herbs to the stew to give it a unique flavor. Some options include paprika, cumin, or dried thyme.
Choose boneless, skinless chicken breast or thighs for the best results. You can also use a combination of both.
Browning the chicken and cooking the onions and garlic adds a depth of flavor to the stew that's hard to replicate with raw ingredients.
Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the cream to thicken.
Serve the stew with some crusty bread or over rice or noodles, to soak up the rich and creamy broth.
Common Mistakes to Avoid
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Not Browning the Chicken: Failing to brown the chicken can result in a stew that's lacking in flavor and texture.
Fix: Take the time to brown the chicken in a skillet before adding it to the slow cooker. This will add a depth of flavor and texture to the stew.
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Overcooking the Sweet Potatoes: Overcooking the sweet potatoes can make them mushy and unappetizing.
Fix: Cook the sweet potatoes until they're tender, but still hold their shape. Check on them periodically to avoid overcooking.
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Not Adding the Cream at the Right Time: Adding the cream too early can result in a stew that's too thick and creamy.
Fix: Stir in the heavy cream or half-and-half about 30 minutes before serving, to allow it to melt and thicken the stew.
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Not Letting it Rest: Not letting the stew rest can result in a stew that's not fully flavored and textured.
Fix: Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the cream to thicken.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Experiment with different spices and herbs, such as cumin, paprika, or dried thyme, to give the stew a unique flavor.
Add some smoked paprika or chipotle peppers in adobo sauce to the stew for a smoky flavor.
Try using different types of potatoes, such as Yukon gold or Russet, for a different flavor and texture.
Add some chopped fresh herbs, such as parsley or cilantro, to the stew for a bright and fresh flavor.
Try using different types of chicken, such as chicken thighs or chicken breast, for a different flavor and texture.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's recommended to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3-4 days. It's recommended to store it in an airtight container and keep it refrigerated at a temperature of 40°F (4°C) or below.
The stew can be frozen for up to 3-4 months. It's recommended to store it in an airtight container or freezer bag and keep it frozen at a temperature of 0°F (-18°C) or below. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
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! The stew can be frozen for up to 3-4 months. It's recommended to store it in an airtight container or freezer bag and keep it frozen at a temperature of 0°F (-18°C) or below. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Can I make this in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the chicken and cook the onions and garlic in the Dutch oven, then add the remaining ingredients and bring to a simmer. Cover the Dutch oven and cook on low heat for 30-40 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Can I add other ingredients to this recipe?
Yes! You can customize this recipe to suit your tastes by adding or substituting different spices, herbs, or vegetables. Some options include diced bell peppers, chopped fresh herbs, or a sprinkle of grated cheese.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. However, be sure to check the ingredients of the chicken broth and heavy cream or half-and-half to ensure that they are gluten-free.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for the slow cooker. Simply brown the chicken and cook the onions and garlic in a skillet, then add the remaining ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How do I reheat this recipe?
You can reheat this recipe on the stovetop or in the microwave. Simply heat it over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each interval, until warmed through.
Can I make this recipe in advance and freeze it?
Yes! You can prepare this recipe up to 2 days in advance and freeze it for later use. Simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave when you're ready to eat it.
creamy slow cooker chicken and sweet potato stew for cold winter days
Ingredients
- 1 pound 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 heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup frozen peas and carrots
Instructions
- Step 1: Prepare the ingredients. Peel and chop the sweet potatoes into 1-inch cubes. Chop the onion and mince the garlic. Season the chicken with salt, pepper, and thyme.
- Step 2: Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until browned on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
- Step 3: Cook the onion and garlic. Reduce the heat to medium and cook the onion and garlic in the same skillet until the onion is translucent, about 3-4 minutes.
- Step 4: Add the sweet potatoes and chicken broth. Add the chopped sweet potatoes and chicken broth to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- Step 5: Add the chicken and heavy cream. Add the browned chicken and heavy cream to the slow cooker. Stir to combine, then cover the slow cooker and cook on low for 6 hours.
- Step 6: Add the frozen vegetables. About 30 minutes before serving, stir in the frozen peas and carrots. Continue to cook until the vegetables are tender.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance.
- Substitution: Swap the heavy cream for half-and-half or whole milk if desired.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add diced bell peppers or mushrooms to the stew for added flavor and nutrition.
