Crockpot Chicken Sweet Potato (Ready-to-Print Version)
Hearty crockpot meal with chicken, sweet potatoes, and warming spices, ideal for nourishing family dinners.
# What You’ll Need:
→ Proteins
01 -
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 -
2 medium sweet potatoes, peeled and diced
03 -
2 carrots, sliced
04 -
2 celery stalks, chopped
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
→ Spices and Seasonings
07 -
1 tsp gluten-free granulated chicken bouillon
08 -
1½ tsp ground cumin
09 -
½ tsp paprika
10 -
¼ tsp ground turmeric
11 -
½ tsp sea salt
12 -
¼ tsp black pepper
13 -
1 bay leaf
→ Liquids
14 -
4 cups gluten-free chicken broth
15 -
½ lemon, juiced (optional)
# Step-by-Step Guide:
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 for even cooking.
02 -
Place sweet potatoes and carrots at the bottom of the crockpot. Add celery, onion, garlic, and chicken pieces on top. Sprinkle evenly the gluten-free chicken bouillon, ground cumin, paprika, turmeric, sea salt, and black pepper.
03 -
Pour the gluten-free chicken broth over the layered ingredients, gently stir to combine, and embed the bay leaf into the mixture.
04 -
Cover and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours until chicken is fully cooked and sweet potatoes are tender yet intact.
05 -
Just before serving, stir in fresh lemon juice to brighten flavors if desired.
06 -
Remove bay leaf and ladle soup into bowls. Optionally garnish with fresh herbs such as cilantro or parsley for added freshness and color. Serve hot.
# Handy Tips:
01 -
For richer flavor, brown chicken pieces in a skillet before adding to the crockpot. Cut vegetables uniformly to ensure even cooking. Layering denser vegetables at the bottom promotes consistent texture.