This Slow cooker Chicken and Sweet Potato Dinner is healthy and an easy
Who doesn’t love coming home to a complete meal in the slow cooker such as this one or even my Ranch Chicken and Potatoes recipe.
This Slow Cooker Chicken and Sweet Potato Dinner was so flavorful! This is my first time making sweet potatoes without adding brown sugar and cinnamon, I didn’t miss it.
This recipe has simple ingredients, but somehow it produces the juiciest chicken and sweet potatoes that don’t need added sugar. I think the chicken thighs are the key to this dish, while they cook all their juices flavor up those sweet potatoes perfectly.
Try this meal, even if you aren’t cutting back on sugar and grains. I’m sure all those juices would be delicious soaked up with some crusty bread.
Additional chicken thigh recipes for your slow cooker:
- Slow Cooker Lemon Pepper Chicken Thighs
- Slow Cooker Chicken Paprika
- Slow Cooker Leek Chicken
- Slow Cooker Black Pepper Chicken
- Slow Cooker Green Chile Cheesy Chicken
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Slow Cooker Chicken and Sweet Potato Dinner
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 1/2 lbs. red garnet sweet potatoes
- 1 white onion
- 2 1/2 lbs. Bone-in skin-on chicken thighs (about 5 thighs)
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- cooking oil for browning chicken
- 1 tsp. dried thyme
Instructions:
- Peel and cut the sweet potatoes into large pieces, I cut mine into 1 inch pieces. Cut the onion the same way and separate the pieces so they aren’t stuck together. Spray a 6-quart slow cooker with non-stick spray, add the sweet potato and onion pieces to the slow cooker in an even layer.
- Place a large skillet on the stove-top over medium high heat. Add enough oil to cover the bottom of the pan. Add the chicken skin down first, and cook until it browns, flip the chicken and brown the other side too. Remove the chicken with tongs and add on top of the sweet potatoes and onions in the slow cooker. Sprinkle the salt, pepper and thyme over the chicken and veggies.
- Cover and cook on HIGH for 4 hours.
- Serve and enjoy.
Hi Sarah! I am thinking of making this tomorrow and using boneless chicken breasts because my husband and I are trying to eat healthier. I am going to add some chunks of pineapple and a bit of the pineapple juice mixed with some broth.
That’s a great idea!
Making it tonight with whole chicken (3 pounds) and washed sweet potato (not peeled) and 3 big onions, packing the veg’s as a base and around the chicken, adding the follosing:
Carrots
Butter
Chicken rub
Paprika (no need to brown)
Fresh ginger
Fresh garlic
Ground Himalayan (pink) salt
Ground black pepper
Juice of 1 lime squeezed over everything.
Will do for a min of 4 hours on high.
I don’t have a meat thermometer, so I’ll check after 4 hours.
From Rina in Cape Town, South Africa.