Crockpot Chicken and Sweet Potatoes

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 01/25/23
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
Crockpot Chicken and Sweet Potatoes

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
938 Calories
39g Fat
80g Carbs
71g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 938
% Daily Value*
Total Fat 39g 49%
Saturated Fat 12g 58%
Cholesterol 368mg 123%
Sodium 1122mg 49%
Total Carbohydrate 80g 29%
Dietary Fiber 5g 16%
Total Sugars 46g
Protein 71g
Vitamin C 25mg 125%
Calcium 93mg 7%
Iron 4mg 24%
Potassium 1292mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for Crockpot chicken and sweet potatoes is full of flavor thanks to the curry powder, ginger, and peach preserves. You can vary the spices to your liking: Eliminate the curry powder, use more ginger, or add some basil or thyme. A recipe like this is quite flexible, which means you can alter some of the ingredients, including the vegetables, and it will still be delicious.

A delicious sauce is created from a combination of preserves, apple cider vinegar, soy sauce, and chicken broth. And because it is so good, you'll want to serve the dish over hot cooked rice or pasta. Add a crisp green salad and some toasted garlic bread to complete the meal.

“Having a crockpot is one of the best choices you can make for saving yourself time and effort in the kitchen. The Chicken and Sweet Potatoes works as a meal by itself but it goes great with some jasmine rice.” — Noah Velush-Rogers

Crockpot Chicken and Sweet Potatoes Tester Image
A Note From Our Recipe Tester

Ingredients

  • 8 boneless, skinless chicken thighs

  • 1 teaspoon kosher salt

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon paprika

  • 1 teaspoon curry powder

  • 1/2 teaspoon ground ginger

  • 3 medium sweet potatoes, peeled and cubed

  • 1 medium onion, chopped

  • 1 cup peach preserves, or apricot preserves

  • 3 tablespoons apple cider vinegar

  • 1 tablespoon low-sodium soy sauce

  • 1/2 cup chicken broth, or water

  • 2 tablespoons cornstarch

Steps to Make It

  1. Gather the ingredients.

    Crockpot Chicken and Sweet Potatoes ingredients

    The Spruce / Diana Chistruga

  2. Sprinkle both sides of the chicken with the salt, cayenne pepper, paprika, curry powder, and ginger.

    Chicken with salt, cayenne pepper, paprika, curry powder, and ginger on top

    The Spruce / Diana Chistruga

  3. Rub the spices into the chicken.

    Rub the spices into the chicken

    The Spruce / Diana Chistruga

  4. Place the sweet potatoes and the chopped onion in a 3 1/2- to 4-quart slow cooker.

    Sweet potatoes and onions in a crock pot

    The Spruce / Diana Chistruga

  5. Lay the chicken on top.​

    Place chicken on top of the sweet potatoes and onions in the slow cooker

    The Spruce / Diana Chistruga

  6. Add the peach preserves, vinegar, and soy sauce.

    Top the chicken with peach preserves, vinegar, and soy sauce

    The Spruce / Diana Chistruga

  7. Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to at least 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.

    Chicken and vegetables cooking in a crock pot

    The Spruce / Diana Chistruga

  8. Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth.

    Combine the chicken broth and cornstarch in a small bowl

    The Spruce / Diana Chistruga

  9. Add this mixture to the slow cooker and stir gently to combine.

    Chicken and vegetables cooking in a crock pot

    The Spruce / Diana Chistruga

  10. Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce has thickened.

    Crockpot Chicken and Sweet Potatoes

    The Spruce / Diana Chistruga

  11. Serve hot and enjoy.

    Crockpot Chicken and Sweet Potatoes

    The Spruce / Diana Chistruga

Tip

Sweet potatoes tend to cook quickly, especially when compared to white potatoes, so you may want to either check them after four hours of cooking, or add them to the slow cooker a few hours into the cooking time. If you included them from the start and they have reached the desired doneness before the chicken is done, do your best to remove them from the slow cooker and then return the sweet potatoes to the dish about 30 minutes before finished.

Recipe Variations

  • You can use chicken breasts in this recipe; just reduce the cooking time to about 5 hours on low. Make sure that the chicken reads 160 F on a meat thermometer and that the sweet potatoes are tender when pierced with a fork.
  • If you'd like more vegetables, add some baby carrots or sliced regular carrots.
  • Other types of potatoes will work nicely; cubed Yukon Gold potatoes will add wonderful flavor and interest.


How to Store

Refrigerate leftovers in an airtight container for up to 5 days.

Can you convert this to an Instant Pot?

This recipe can be made in an Instant Pot as long as you add about one cup of liquid to the dish. Instead of six to eight hours, it will take 25 to 30 minutes to cook.