Ingredients
Scale
- 1 1/2 pounds thawed boneless skinless chicken thighs
- 2 large sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes with juices, clearly labeled gluten free when needed
- 2 1/2 cups low-sodium chicken broth, clearly labeled gluten free
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving, optional
Instructions
- Place the sweet potatoes, onion, and garlic in the bottom of a 5- to 6-quart slow cooker. Add the diced tomatoes and their juices.
- Pat the thawed chicken thighs dry. Season them with the smoked paprika, cumin, cinnamon, salt, and black pepper, then place them over the vegetables.
- Pour the gluten-free chicken broth around the chicken and drizzle the olive oil over the top. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Keep the lid closed during cooking.
- Check the chicken with a food thermometer; it must reach 165°F. Transfer the thighs to a plate, shred them with two forks, and return the chicken to the slow cooker.
- Stir in the lemon juice and half of the parsley. Taste and adjust the salt or pepper. If the stew is thicker than desired, add warm gluten-free broth a few tablespoons at a time.
- Serve hot with the remaining parsley and optional lemon wedges.
Notes
- Thaw chicken completely in the refrigerator before slow cooking; do not place frozen poultry directly in the slow cooker.
- Use broth, diced tomatoes, spices, and every packaged ingredient that is clearly labeled gluten free when cross-contact matters.
- Cut the sweet potatoes into even 3/4-inch cubes so they cook at a similar rate.
- Refrigerate leftovers in shallow covered containers for 3 to 4 days or freeze for 2 to 3 months. Reheat leftovers to 165°F.
- Nutrition values are intentionally omitted because chicken thigh size, broth, canned tomato brands, and serving portions vary.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free