This Slow cooker Chicken and Sweet Potato Dinner is healthy and an easy one pot meal. Chicken thighs, onions and sweet potatoes are cooked together to perfection.
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
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
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.
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Love this recipe, that being said I didn’t follow measurements & changed a bunch of stuff. I didn’t have bone in chicken so I mixed chicken breast and boneless chicken thighs. I stainede them with a Cajun seasoning. I mixed regular sweet potatoes as well as white sweet potatoes. Added carrots & a bit of veggie broth. Seasoned the vegetables with salt, pepper & paprika. Tastes amazing. Never thought to pair sweet potatoes and chicken in the crockpot. Thanks!
I notice you are always using what looks to be a small crock pot, not the large ones most of us have. What is the quart size you use, which makes a big difference using these ingredients in the mega crockpot.
I use a 6-quart in this recipe and most of the others.
Think I can cook on low for 6 hours?
You may need 7 hours.
Can I just cook boneless chicken breasts in with the potatoes ?
I would add some broth, for the liquid from this dish if from skin-on chicken.
Just made this with a cup and a half of rice at the bottom and water. I’ll let you know how it comes out!
Yes, do let me know!
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.
Would this work with frozen chicken breast?
Yes, I think it would work fine.
I made this today using a Moroccan spice blend. Delicious!
Thank you for all the great recipes. Do you think it would require very much change to substitute cubed butternut squash for the sweet potatoes? I also need to change the chicken to boneless, skinless chunks to make this a casserole for a funeral potluck so your comments about adding extra broth would help. I have to deliver this in the morning for a lunchtime meal so it has to be a dump-and-go recipe and so far this one looks most promising. Thanks again.
I think it will work fine. I’d add some butter.
No liquid? I find that odd. I just put a little chicken broth in it
Hi Brandon. It would be wrong if it was boneless, skinless white meat chicken. The skin-on thighs will produce plenty of liquid. 🙂
Can I double the recipe and cook it for the same amount of time?
I would add a little more time. That will be quite a full pot. 🙂