Slow Cooker Chicken Stew with Sweet Potatoes
Thawed chicken breasts slow cook with sweet potatoes, carrots, tomatoes, and herbs in broth, with an optional cream finish.
Ingredients
Main Ingredients
- 2 lbs chicken breasts, fully thawed
- 3 cups sweet potatoes, chopped
- 2 cups carrots, chopped
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 cup heavy cream, optional
Instructions
Method
- Use fully thawed chicken and evenly cut vegetables. Put the sweet potatoes, carrots, and onion in the cooker first, then add the chicken, undrained tomatoes, garlic, thyme, rosemary, salt, pepper, and 4 cups broth.
- Cover and cook on low for 6–8 hours or high for 4–5 hours. Begin checking near the early end of the range; the chicken must reach 165°F and the vegetables must be fork-tender.
- Remove the cooked chicken, cut or shred it, and return it to the stew. If the vegetables need longer after the chicken is done, hold the chicken aside while they finish.
- Mash a few cooked vegetable pieces into the broth if desired. Stir in the optional 1 cup heavy cream at the end, warm gently without boiling, and divide into six servings.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3 days.
- Reheat portions to 165°F, adding a little water or broth if needed.