Chicken and Sweet Potato Stew

Hot, hearty, easy to make, and delicious. Chicken and Sweet Potato Stew made in the slow cooker will please the entire family!

Get MORE soup, stew, and chowder recipes!!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

This is the time of the year that everyone is looking for a hot and hearty soup or stew that doesn't need to be fussed over.

One that you can start in the morning in the slow cooker and that will feel like a nice warm hug at the end of a long, cold day.  

This recipe for Slow Cooker Chicken and Sweet Potato Stew is just the ticket for you! In other words...your wish is my command!!

I started with a recipe from the Better Homes and Gardens cookbook called "Year-Round Slow Cooker Recipes" and then went crazy with the adaptations.

So much so that my version is nothing like the original but it won a two thumbs up rating from my son Greg, whom I thought would stick his nose up at it because of the beans and spinach I added.

I was pleasantly surprised...and so was he 🙂

SLOW COOKER CHICKEN AND SWEET POTATO STEW      {PRINT THIS RECIPE}
Serves:  6-8         Prep Time: 10 minutes           Cook Time: 8-9 hours

2 medium sweet potatoes, peeled and diced into 1" cubes
1 medium red onion, peeled and chopped
1 large red bell pepper, chopped
1  32-ounce carton of low-sodium chicken stock
1 ½ cups water
1 can (10 ounces) Ro-Tel tomatoes
1 cup lentils (I used red)
1 can of black beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon fresh lime juice (1 large lime)
4 cloves garlic, minced
2 teaspoons smoked cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano, that has been crushed in your hand.
1 ½ teaspoons salt
¾ teaspoons black pepper
1 store-bought rotisserie chicken (or 1 pound leftover chicken), skinned and cut into bite-sized chunks
2 tablespoons butter
2 cups fresh spinach or 1 cup frozen spinach (thawed, and squeezed dry)

-In a large slow cooker, add the first 16 ingredients and cook on high for 6-7 hours. Stir occasionally if you're able.
-Reduce the cooker to low and stir in the cooked chicken, butter, and spinach.
-Continue to cook an additional 1-2 hours (or until you can no longer stand it) and serve.

This is one hearty stew that is a perfectly healthy and comforting meal at the end of a long, freezing cold winter's day.

I served mine with a nice loaf of herbed Italian bread and it won rave reviews from my family. WOOT!  

Grab a spoon, it's dinner time!