Chicken, Carrot and Sweet Potato Stew

Serve this full-flavored stew over rice or a bed of sautéed spinach for a hearty, healthy comfort food meal.


  • 1 1/2 pounds chicken breast, cut into 1-inch cubes
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, peeled and cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, peeled and minced
  • 1 (6-ounce) can tomato paste
  • 1 cup white wine
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground pepper, to taste


Place chicken, sweet potato, carrot, onion, garlic, tomato paste, wine, thyme, and bay leaves into the slow cooker. Stir to combine.

Put the lid on and cook on low about 5 hours or until the carrots are tender. Remove bay leaves before serving.

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