Crockpot Chicken and Sweet Potatoes
A simple and comforting crockpot recipe featuring tender chicken and sweet potatoes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (Look for chicken that feels moist and smells fresh.)
- 2 large sweet potatoes, peeled and cubed (Sweet potatoes should be firm with smooth skin.)
- 1 medium onion, chopped (Any type of onion will work, but yellow onions tend to be sweeter.)
- 2 cloves garlic, minced (Fresh garlic adds a richer flavor than powdered.)
- 1 teaspoon paprika (Smoked paprika gives a wonderful depth of flavor.)
- Salt and pepper to taste (Seasoning ensures that all the flavors pop.)
- 1 cup chicken broth (Homemade broth is great, but store-bought works too.)
- Fresh parsley for garnish (optional) (Adds a fresh touch and enhances visual appeal.)
Instructions
Preparation
- Place the cubed sweet potatoes and chopped onion in the bottom of the crockpot.
- Lay the chicken breasts on top of the veggies.
- Sprinkle with minced garlic, paprika, salt, and pepper.
- Pour the chicken broth over the top.
- Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is cooked through and tender.
- Shred the chicken with two forks and mix it with the vegetables before serving.
- Garnish with fresh parsley if desired.
Notes
Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth. Freeze individual portions for up to 3 months.