Description
This Crockpot Chicken and Sweet Potatoes is an easy, wholesome slow cooker dinner made with tender chicken, perfectly cooked sweet potatoes, and savory herbs. With just a few minutes of prep, the crockpot does all the work, creating a comforting family meal that’s perfect for busy weeknights, meal prep, or cozy Sunday dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (optional)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for garnish
Optional Additions
- 1 cup baby carrots
- 1 cup Brussels sprouts, halved
- 1 cup green beans
- 1 cup mushrooms, sliced
- 1 tablespoon honey or maple syrup
- ½ teaspoon crushed red pepper flakes
Instructions
- Lightly grease the inside of a 6-quart slow cooker with cooking spray or olive oil.
- Place the cubed sweet potatoes in the bottom of the slow cooker.
- Add the diced onion and minced garlic over the sweet potatoes.
- Drizzle with olive oil and pour in the chicken broth.
- Season the chicken with paprika, garlic powder, onion powder, thyme, rosemary, Italian seasoning, salt, and black pepper.
- Arrange the seasoned chicken on top of the sweet potatoes.
- Dot the chicken with butter, if using.
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
- Let the chicken rest for 5 minutes before serving.
- Spoon the cooking juices over the chicken and sweet potatoes, garnish with fresh parsley, and serve warm.
Notes
- Chicken thighs stay especially juicy during slow cooking.
- Cut the sweet potatoes into evenly sized cubes for consistent cooking.
- Cook on LOW whenever possible for the most tender chicken.
- Don’t lift the lid while cooking, as it releases heat and extends the cooking time.
- Add delicate vegetables like green beans during the final hour of cooking.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 6 servings
- Calories: 355 per serving
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg