Slow Cooker Chicken and Sweet Potato Stew

• 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into chunks
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 3 medium carrots, peeled and sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 bunch kale, stems removed and roughly chopped (about 4 cups)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons tomato paste

Instructions

1. In a large skillet, heat olive oil over medium heat. Add diced onions and cook for 3-4 minutes until softened.
2. Add minced garlic, dried thyme, smoked paprika, cumin, salt, and pepper to the skillet. Stir and cook for 1 minute until fragrant.
3. Add tomato paste to the skillet and cook, stirring, for another minute to develop flavor.
4. Transfer the onion and spice mixture to the slow cooker. Add chicken broth, diced sweet potatoes, sliced carrots, and chicken thigh chunks.
5. Stir to combine everything evenly in the slow cooker.
6. Cover and cook on low for 5 hours or on high for 3 hours, until the chicken is tender and the sweet potatoes are soft.
7. About 30 minutes before serving, stir in the chopped kale. Cover again and cook until the kale is wilted and tender.
8. Taste and adjust seasoning with more salt or pepper if needed. Serve warm, optionally with crusty bread for dipping.

Chef tips

• Use chicken thighs instead of breasts for juicier, more flavorful meat that stays tender during long cooking.
• If you prefer a thicker stew, remove the lid in the last 30 minutes of cooking to allow some liquid to evaporate.
• Substitute kale with spinach or Swiss chard for similar leafy greens that cook quickly and add nutrients.
• For a spicier version, add 1/4 teaspoon cayenne pepper with the dried herbs, or a diced jalapeño in the beginning.