Crockpot Chicken Sweet Potato Corn (Printer-Friendly)
Hearty chicken stew with sweet potatoes and corn, slow-cooked for rich, comforting flavors.
# The Ingredients You'll Need:
→ Stew Base
01 -
1 lb boneless skinless chicken thighs
02 -
2 medium sweet potatoes, peeled and diced
03 -
2 cups fresh corn kernels
04 -
4 cups chicken broth
05 -
1 medium onion, thinly sliced
06 -
4 cloves garlic, minced
→ Spices & Herbs
07 -
1 tbsp smoked paprika
08 -
1 tbsp ground cumin
09 -
1 tsp dried thyme
10 -
1 tsp salt
11 -
1 tsp black pepper
→ Optional Add-Ins
12 -
1/4 cup chopped fresh cilantro
13 -
1/2 tsp crushed red pepper flakes
# Step-by-Step Instructions:
01 -
Chop chicken thighs into bite-sized pieces. Peel and dice sweet potatoes. Thinly slice the onion. Mince garlic cloves until fragrant.
02 -
Place chicken, sweet potatoes, corn kernels, sliced onion, and minced garlic in the crockpot, distributing evenly.
03 -
Sprinkle smoked paprika, ground cumin, dried thyme, salt, and black pepper over the ingredients, then gently toss to coat evenly.
04 -
Pour chicken broth over the mixture until ingredients are just covered. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until chicken is tender and sweet potatoes are soft.
05 -
Remove lid and shred chicken thighs directly in the stew using two forks. Stir to incorporate shredded meat evenly.
06 -
Ladle stew into bowls and garnish with chopped fresh cilantro and a sprinkle of crushed red pepper flakes.
# Extra Tips:
01 -
For enhanced flavor, add a squeeze of fresh lime juice before serving.