There is something deeply satisfying about making dinner at a time of day when nobody is asking what’s for dinner yet.

That’s probably my favorite thing about a slow cooker.

This chicken and sweet potato stew combines tender chicken, sweet potatoes, carrots, tomatoes, beans, and warming herbs in a rich broth.

You spend a few minutes getting everything into the slow cooker.

Then you leave.

Several hours later, dinner has somehow become considerably more organized than the person who started it.

I’ll take the credit anyway.

Why You’ll Love This Recipe

• Easy slow cooker dinner
• High in protein
• Packed with vegetables
• Naturally filling
• Great for busy weekdays
• Meal-prep friendly
• Freezer-friendly
• Family-friendly
• Perfect for cooler weather
• Minimal hands-on cooking

Ingredients

• 1½ pounds boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 3 carrots, sliced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 3 cups low-sodium chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Build the vegetable layer

Add the sweet potatoes, carrots, onion, and garlic to the bottom of the slow cooker.

Spread them into a relatively even layer.

2. Add the chicken

Place the chicken thighs over the vegetables.

Season with thyme, smoked paprika, rosemary, salt, and pepper.

3. Add everything else

Add the cannellini beans and diced tomatoes.

Whisk the tomato paste into the chicken broth, then pour it over everything.

You don’t need to completely submerge the chicken.

The ingredients will release additional liquid as they cook.

Sarah’s Tip

Put the firm vegetables underneath the chicken.

Sweet potatoes and carrots take longer to become tender than chicken does.

Keeping them closer to the bottom and sides of the slow cooker exposes them to more direct heat.

It’s one of those tiny slow-cooker decisions that helps prevent the strange situation where your chicken is falling apart but your carrot is still negotiating.

4. Slow cook

Cover and cook until the chicken and vegetables are tender:

LOW: approximately 6–7 hours

or

HIGH: approximately 3–4 hours

Cooking times vary somewhat between slow cookers.

The chicken should reach a safe internal temperature of 165°F (74°C).

5. Shred the chicken

Transfer the chicken thighs to a plate.

Shred them using two forks.

Return the shredded chicken to the slow cooker and stir.

6. Add the spinach

Stir in the baby spinach.

Cover for another 5–10 minutes, just until the spinach wilts.

We add it at the end because six hours is an unreasonable amount of time to cook spinach.

7. Brighten everything

Stir in the lemon juice.

Taste and adjust the seasoning.

Finish with fresh parsley.

That little bit of acidity at the end makes a surprisingly large difference after several hours of slow cooking.

Why Use Chicken Thighs?

Chicken thighs work particularly well in slow cooker recipes because they’re more forgiving during long cooking times than very lean chicken breast.

They stay tender and shred easily.

You can use chicken breast if you prefer, but start checking it earlier when possible to avoid unnecessarily dry chicken.

Can I Put Raw Chicken in a Slow Cooker?

Yes.

Raw chicken can be cooked safely in a slow cooker as long as it’s cooked properly and reaches a safe internal temperature.

There’s no need to brown the chicken first for this particular recipe.

Browning can add flavor, but the entire point here is that we’re trying to make Tuesday easier, not audition for a restaurant.

Can I Use Different Beans?

Absolutely.

Try:

• Great Northern beans
• Navy beans
• Chickpeas

You can also leave the beans out entirely, although I like the extra fiber and texture they add.

Can I Add Other Vegetables?

Yes.

Slow cooker stew is very forgiving.

Good additions include:

• Celery
• Parsnips
• Butternut squash
• Green beans
• Kale

Just think about when the vegetable should be added.

Firm root vegetables can cook for hours.

Spinach cannot.

Vegetables have boundaries too.

Can I Make This Ahead?

Yes.

You can chop the vegetables the night before and refrigerate them.

Keep the chicken separately refrigerated.

In the morning, add everything to the slow cooker and start cooking.

For an even easier option, measure the dry seasonings the night before as well.

Then morning-you has very few decisions left to make.

Morning-you deserves that.

Is This Good for Meal Prep?

Very.

The stew reheats well and actually becomes a little more cohesive after sitting overnight.

Divide it into containers for easy lunches or dinners.

Because it already contains chicken, beans, sweet potatoes, and vegetables, you don’t necessarily need another side.

What to Serve With Chicken and Sweet Potato Stew

Keep it simple:

• Whole-grain bread
• Simple green salad
• Brown rice
• Quinoa

Personally, I’d choose bread.

A bowl of stew creates a fairly compelling argument for having something to dip into it.

Can You Freeze Chicken Stew?

Yes.

Let the stew cool completely before transferring it to freezer-safe containers.

Freeze individual portions if possible.

Thaw overnight in the refrigerator and reheat gently until thoroughly hot.

The sweet potatoes may become slightly softer after freezing, but that works perfectly well in a stew.

How to Make It More Fall-Inspired

Here’s where this recipe becomes particularly useful later in the year.

Add:

• ½ teaspoon cinnamon
• Pinch of nutmeg

and replace some of the sweet potato with butternut squash.

Storage

Store leftover stew in an airtight container in the refrigerator for 3–4 days.

The broth will thicken slightly as everything sits.

Add a splash of chicken broth when reheating if you’d like it thinner.

FAQ