Easy Crockpot Southwest Chicken and Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the chicken breasts in a hot skillet for one minute per side before placing them into the slow cooker. This adds a layer of complexity to the final sauce, though it is entirely optional and not required for a delicious result. If you choose to sear, ensure the skillet is hot enough to achieve a light golden color without cooking the chicken all the way through, as the slow cooker will finish the process perfectly.

If the sauce appears too thin at the end of the cooking time, you can remove the chicken and vegetables and simmer the remaining liquid in a saucepan over medium-high heat for a few minutes until it reaches your desired consistency.

This simple step intensifies the Southwest flavors and creates a more robust sauce that coats the chicken beautifully. You can also mash a few of the cooked sweet potato pieces into the sauce to act as a natural thickener.

Variations

• Spicy Southwest Version: Add a seeded and minced jalapeño or a teaspoon of hot sauce to the tomato mixture before cooking to increase the heat levels significantly.
• Tex-Mex Style: Stir in a half-cup of black beans and a tablespoon of fresh lime juice after the chicken is finished cooking for added texture and acidity.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat on the stovetop over medium heat or in the microwave until steaming hot throughout.

Transfer any leftovers to an airtight container. Do not leave the cooked chicken and vegetables at room temperature for more than 2 hours. Once cooled, place the container in the refrigerator immediately.

This ensures the food remains safe to eat and maintains its quality for several days. Ensure the container is sealed tightly to prevent the dish from absorbing other scents from your refrigerator and to keep the moisture locked in for when you are ready to reheat the meal.

This dish is excellent for meal prep. You can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. When ready to cook, simply place the insert into the base and add approximately 30 minutes to the cook time to account for the cold start. This method is perfect for those who want to have a hot meal waiting for them after a long day without any last-minute preparation or stress in the kitchen.

Serving ideas

Serve this dish warm, ideally in deep bowls to capture the flavorful tomato sauce. It pairs beautifully with a side of steamed rice, quinoa, or warm flour tortillas to scoop up the remaining juices.

Consider adding a dollop of sour cream or fresh cilantro if desired to add a cooling contrast to the warm, spiced sauce. The combination of textures from the tender chicken and the soft sweet potatoes makes for a satisfying and complete dining experience.

For a more substantial meal, consider serving alongside a fresh green salad with a lime vinaigrette. The brightness of the salad contrasts well with the warm, savory notes of the chicken and sweet potatoes, making for a well-rounded and satisfying dining experience for everyone at the table.

You can also serve with a side of toasted bread or corn muffins to help soak up the delicious sauce left behind in the bowl after the main ingredients are finished.

Frequently asked questions

Recipe card

Easy Crockpot Southwest Chicken and Sweet Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces boneless skinless chicken breasts
• 2 cups sweet potato cubes
• 1/2 cup diced red onion
• 1 tbsp chili powder
• 1 tsp ground cumin
• 14.5 oz can diced tomatoes with green chiles

Instructions

1. Place the chicken breasts in the bottom of the slow cooker insert in an even layer. Scatter the cubed sweet potatoes and diced red onion over the top of the chicken to ensure even distribution and cooking.
2. Sprinkle the chili powder and cumin evenly over the chicken and vegetables. Pour the canned diced tomatoes with green chiles over the entire mixture, ensuring the liquid covers the ingredients to keep the chicken moist during the cooking process.
3. Cover the slow cooker and cook on low for 4 hours. Once the time is up, use a food thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving with the sauce and vegetables.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

45 g

Fat

7 g

Fiber

6 g

Sugar

8 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.