Crockpot Chicken Sweet Potato (Printer-Friendly)
Hearty slow-cooked chicken with sweet potatoes and spices for a warm, nourishing meal.
# List of Ingredients:
→ Poultry
01 -
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 -
2 medium sweet potatoes, peeled and diced
03 -
2 medium carrots, sliced
04 -
2 stalks fresh celery, chopped
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
→ Spices and Seasonings
07 -
1 teaspoon gluten-free granulated chicken bouillon
08 -
1 and 1/2 teaspoons ground cumin
09 -
1/2 teaspoon paprika
10 -
1/4 teaspoon ground turmeric
11 -
1/2 teaspoon sea salt
12 -
1/4 teaspoon black pepper
13 -
1 bay leaf
→ Liquids
14 -
4 cups gluten-free chicken broth
15 -
1/2 lemon, juiced (optional)
# Preparation Steps:
01 -
Peel and dice the sweet potatoes, slice the carrots, chop celery, dice the onion, and mince the garlic. Cut chicken thighs into uniform bite-sized pieces.
02 -
Place sweet potatoes, carrots, celery, onion, garlic, and chicken into the crockpot, ensuring even distribution.
03 -
Sprinkle the chicken bouillon, cumin, paprika, turmeric, sea salt, black pepper over the layered ingredients. Pour the gluten-free chicken broth on top and add the bay leaf.
04 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is cooked through and sweet potatoes are tender but intact.
05 -
Stir in the lemon juice just before serving to enhance brightness and freshness, if desired.
06 -
Remove bay leaf, ladle soup into bowls, and garnish with fresh herbs if preferred. Serve hot.
# Additional Suggestions:
01 -
For intensified flavor, brown chicken in a skillet before adding to crockpot. Ensure vegetables are cut to uniform sizes for even cooking.
02 -
Layer denser vegetables at the bottom for proper texture. Garnish with fresh cilantro or parsley to add brightness.