5-Ingredient Slow-Cooker Chicken and Sweet Potatoes

Photo by: Michelle Dudash ©Scripps

Michelle Dudash, Scripps

With fall comes peak sweet potato season. This dish highlights the savory side of this root vegetable, brimming with loads of vitamin A in the form of beta carotene, plus potassium and vitamin C. I opt for orange-fleshed taters because, to me, the presentation of a white sweet potato just doesn’t have the same panache.

I prefer to use chicken thighs with the bone in (skin removed, of course) in slow-cooked dishes because the result is juicy, tender pieces of meat. The natural gelatin from within the bones lends itself to a simplified bone broth — so good you’ll be sipping it from a spoon.

Toss these simple ingredients into the slow cooker and be on your way. Just a few hours later, return to your kitchen filled with a warm, mouthwatering aroma.

5-Ingredient Slow-Cooker Chicken and Sweet Potatoes

Makes 4 servings

Total Time: 4 hr; Prep Time: 25 min


2 medium orange-fleshed sweet potatoes, peeled, diced 1/4 inch (about 4 cups)

3/4 cup diced onion

1/2 teaspoon smoked paprika (or use sweet paprika or cumin), divided

1 1/4 cups reduced-sodium chicken broth

1 1/2 pounds bone-in chicken thighs, skin and excess fat removed (about 4 thighs)


Combine the sweet potatoes, onions, 1/4 teaspoon smoked paprika and freshly ground black pepper in the slow cooker. Pour in the broth.

Season the chicken thighs with 1/4 teaspoon each salt, pepper and smoked paprika.

Nestle the chicken into the sweet potatoes. Cover and cook on low for 3 1/2 hours, until the chicken is cooked through and the sweet potatoes are fork-tender.

Season each serving with additional salt and a few drops of apple cider vinegar, if you wish.

Per serving: Calories 235; Fat 8 g (Saturated 2 g); Cholesterol 72 mg; Sodium 407 mg; Carbohydrate 17 g; Fiber 2 g; Protein 22 g

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