This hearty Sweet Potato Chicken Stew brings together chicken, sweet potatoes, chickpeas, vegetables, and warm spices in one slow cooker meal. It is a cozy way to serve a variety of foods to the whole family.
A QUICK NOTE
Let little ones choose a fun spoon for their bowl—even a measuring spoon can make trying a new meal more inviting. Cut the sweet potatoes into similar-size pieces so they cook evenly. Taste at the end and add a little garlic powder if you would like more garlic flavor.
COOK TIME
7–8 hours on low or 3–4 hours on high
INGREDIENTS
About 3 pounds chicken breasts, chopped
1 (15-ounce) can chickpeas, drained and rinsed
4–5 yellow sweet potatoes, chopped
10–12 ounces baby carrots or chopped carrots
1½ cups frozen corn
2 cans fire-roasted diced tomatoes
4 tablespoons coconut flour
3 teaspoons minced garlic
4 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground allspice
½ teaspoon salt
1 teaspoon ground black pepper
4 tablespoons BBQ sauce
1 white onion, chopped
32 ounces chicken bone broth
Garlic powder, to taste, after cooking
DIRECTIONS
1. Add the chicken, chickpeas, sweet potatoes, carrots, corn, tomatoes, coconut flour, garlic, cumin, paprika, allspice, salt, pepper, BBQ sauce, onion, and bone broth to the slow cooker.
2. Stir well to distribute the spices and coconut flour.
3. Cover and cook on low for 7–8 hours or on high for 3–4 hours, stirring occasionally if convenient. The chicken should reach 165°F and the sweet potatoes should be tender.
4. Stir, taste, and add garlic powder if desired. Serve warm in bowls.
