Crockpot Chicken and Sweet Potatoes
Tender chicken and caramelized sweet potatoes slow-cooked in a maple-Dijon broth. Easy, set-and-forget weeknight meal that's hearty and cozy.
Ingredients
Main
- 1.5 lb boneless skinless chicken thighs (or breasts)
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 1 medium onion thinly sliced
- 3 cloves garlic minced
Sauce & Seasoning
- ¾ cup low-sodium chicken broth
- ¼ cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp smoked paprika
- ½ tsp ground cumin optional
- Salt and black pepper to taste
- 1 tbsp olive oil
- Fresh thyme or rosemary sprigs for garnish optional
- 1 tsp cornstarch mixed with 1 tablespoon cold water optional, for thickening
Instructions
- Pat the chicken dry and season with salt, pepper, and smoked paprika. Toss sweet potato cubes with olive oil and a pinch of salt.
- Place sliced onions in the bottom of the crockpot, add sweet potatoes, and set the seasoned chicken on top.
- Whisk together chicken broth, maple syrup, Dijon mustard, minced garlic, and apple cider vinegar. Pour evenly over the chicken and vegetables.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches 165°F and the sweet potatoes are tender.
- For a thicker sauce, mix cornstarch with cold water and stir into 1/2 cup of hot cooking liquid. Return to the crockpot and cook on HIGH for 10–15 minutes.
- Serve over rice, quinoa, or with crusty bread. Garnish with fresh herbs and a squeeze of lemon if desired.
Notes
- Cut sweet potatoes into uniform pieces for even cooking.
- Thighs are more forgiving than breasts in the slow cooker.
- Leftover shredded chicken can be frozen or added to soups and salads.
- If sweet potatoes finish before chicken, remove them and add back later to avoid mush.
Nutrition
Calories: 480kcalCarbohydrates: 35gProtein: 36gFat: 20gSaturated Fat: 4gSodium: 420mgSugar: 14g
Tried this recipe?Let us know how it was!
