Crockpot Chicken Sweet Potato Corn

This easy Crockpot Chicken Sweet Potato and Corn Stew is a perfect cozy meal that’s simple enough for weeknights and satisfying enough for family dinners. It combines tender chicken thighs with sweet potatoes and fresh corn in a richly spiced broth that simmers slowly while you go about your day.

I made this stew for the first time on a chilly weekend and was amazed at how the flavors developed in the slow cooker. Now my family asks for it regularly when the weather cools down because it’s warm and comforting without being heavy.

Ingredients

• Boneless chicken thighs: One pound preferably skinless for tender, juicy meat
• Sweet potatoes: Two medium peeled and diced adding natural sweetness and creaminess
• Fresh corn kernels: Two cups for a pop of texture and a burst of sweetness
• Chicken broth: Four cups which makes the flavorful base that ties everything together
• Onion: One medium sliced thinly for a mellow aromatic foundation
• Garlic: Four cloves minced finely to infuse the stew with fragrant depth
• Smoked paprika: One tablespoon that adds a subtle smoky richness try to find Spanish smoked paprika if you can
• Ground cumin: One tablespoon lending earthy warmth that complements the sweet potatoes well
• Dried thyme: One teaspoon for herbal notes that elevate savory flavors
• Salt: One teaspoon to season perfectly
• Black pepper: One teaspoon adjusted to taste
• Chopped fresh cilantro: Optional quarter cup to garnish and add fresh brightness
• Crushed red pepper flakes: Optional half teaspoon for a bit of gentle heat if you enjoy spice

Step-by-Step Instructions

Sauté the Aromatics:

Prepare your ingredients by chopping chicken into bite-sized pieces, peeling and dicing the sweet potatoes, thinly slicing the onion, and mincing the garlic. These small steps build the foundation for even cooking and flavorful results.

Combine Ingredients in Crockpot:

Place the chicken pieces, diced sweet potatoes, fresh corn kernels, sliced onion, and minced garlic evenly into the crockpot. This layering ensures all the flavors mingle well while cooking.

Season Thoroughly:

Sprinkle smoked paprika, ground cumin, dried thyme, salt, and black pepper over everything in the pot. Gently toss or stir with a spoon so all ingredients are coated in the aromatic spices evenly.

Add Broth:

Pour the chicken broth over the seasoned ingredients until they are just covered. This amount keeps the stew rich and prevents it from being too soupy or dry.

Slow Cook:

Cover the crockpot and cook on low heat for six to seven hours or on high for three to four hours. The chicken should become tender enough to shred easily, and the sweet potatoes will soften throughout.

Shred the Chicken:

Remove the lid and using two forks shred the chicken directly in the stew. Stir to incorporate the shredded meat fully into the broth and vegetables for a comforting texture.

Serve and Garnish:

Ladle hot stew into bowls and garnish with fresh chopped cilantro and a sprinkle of crushed red pepper flakes if you like a mild kick. Enjoy the vibrant colors and warming aromas as you dig in.

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This stew became a family favorite partly because of the smoked paprika. That smoky note really lifts what could otherwise be a simple dish and makes everyone pause for that little “wow” moment at the first bite. I love how this recipe balances sweet, savory, and smoky all in one bowl.

Storage Tips

Store leftover stew in airtight containers in the fridge for up to four days. Reheat gently on the stovetop or microwave to keep the chicken tender and prevent the sweet potatoes from breaking down further. This stew also freezes beautifully; divide into portions and freeze for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs can be swapped for boneless skinless chicken breasts though thighs tend to stay juicier. If you prefer, frozen corn will work just fine; just add it straight to the crockpot without thawing. Sweet potatoes can be replaced with butternut squash or regular potatoes for a different flavor and texture. If you don’t have smoked paprika, use regular paprika but consider adding a tiny pinch of liquid smoke or chipotle powder for smoky depth.

Serving Suggestions

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This stew is hearty enough to serve on its own or alongside a crusty bread to soak up the broth. A simple green salad with a tangy vinaigrette provides a fresh contrast to the warm flavors. If you want a bit of creaminess, a dollop of plain yogurt or sour cream stirred in just before serving adds richness.

Frequently Asked Questions

→ What cut of chicken works best for this stew?

Boneless, skinless chicken thighs are recommended for tender, juicy meat that holds up well during slow cooking.

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works fine and adds a similar sweetness and texture once cooked.

→ How do the spices affect the flavor?

Smoked paprika adds a gentle smokiness, cumin brings earthy warmth, and thyme gives a subtle herbal note that enhances the savory base.

→ Is it possible to prepare this stew on a stovetop?

Yes, combining all ingredients in a pot and simmering gently until chicken and vegetables are tender can be an alternative method.

→ What garnish complements this dish best?

Fresh chopped cilantro adds brightness, while a sprinkle of crushed red pepper flakes offers a mild heat boost.

→ Can this stew be made spicier?

Absolutely, increasing crushed red pepper flakes or adding a dash of hot sauce can elevate the heat level to taste.