Shawarma Chicken Slow Cooker Sweet Potato Stew
Warm spices and tender root vegetables make this slow cooker stew deeply comforting without demanding hours of active prep. Coating the chicken directly in olive oil and shawarma seasonings before it meets the sweet potatoes and onions ensures every bite carries warm notes of cumin, coriander, and garlic. As the cooker does its work, the sweet potatoes soften into the seasoned broth, creating a naturally rich base that balances the savory spiced chicken.
Why this one works
- Minimal hands-on prep before letting the slow cooker handle the cooking
- Shawarma spice blend provides deep, complex flavor with just one measurement
- Sweet potatoes naturally enrich and lightly thicken the broth as they soften
- Flexible cooking schedule with both low and high heat options
- Balanced one-pot meal delivering lean protein and wholesome vegetables
What you’ll need
- 2 lbs (900g) chicken breast, cubed Cut into uniform bite-sized pieces so they cook evenly throughout the stew.
- 2 large (400g) sweet potatoes, peeled and cubed Keep the potato cubes roughly equal in size to ensure they become fork-tender without disintegrating.
- 1 cup (240ml) chicken broth Provides the simmering liquid that carries the spices throughout the cooker.
- 3 tbsp (45ml) olive oil Helps the dry spices adhere evenly to the chicken breast pieces.
- 2 tbsp (30g) shawarma spice blend A balanced spice mix featuring warm notes like cumin, paprika, turmeric, and garlic.
- 1 medium (150g) yellow onion, diced Melts into the broth during slow cooking to add aromatic depth and sweetness.
- 2 cups (300g) potatoes, cubed
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What to have nearby
- Slow cooker (4 to 6 quart)
- Chef's knife and cutting board
- Mixing bowl for tossing chicken
- Vegetable peeler
Step-by-step instructions
This slow cooker meal comes together quickly once the ingredients are chopped. Tossing the chicken in spiced oil first distributes the seasoning thoroughly before everything simmers together.
- 1Step 1
Toss the chicken pieces in the shawarma spice blend and olive oil until evenly coated.
- 2Step 2
Place the seasoned chicken, sweet potatoes, and onions into the slow cooker.
- 3Step 3
Pour the chicken broth over the mixture.
- 4Step 4
Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and potatoes are soft.
- 5Step 5
Stir gently to combine juices and serve warm in deep bowls.
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A few things worth knowing
- Ensure the sweet potato cubes are cut to a similar size as the chicken pieces for consistent cooking.
- Use a gentle stirring motion at the end of cooking to avoid breaking up the softened sweet potatoes.
- Keep the slow cooker lid firmly closed during cooking to maintain steady heat and prevent steam loss.
Ways to make it your own
- Garnish with freshly chopped flat-leaf parsley or cilantro right before serving in bowls.
- Finish with a squeeze of fresh lemon juice over individual portions for a bright citrus lift.
Serving suggestions
Ladle the stew into wide, shallow bowls to showcase the tender chunks of chicken and bright sweet potatoes. It pairs naturally with warm pita, flatbread, or steamed basmati rice to soak up the spiced broth, alongside a simple green salad or pickled vegetables.
Storage & reheating
Allow any leftovers to cool completely before transferring them to an airtight container. Keep the stew chilled in the refrigerator and reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth if the liquid has thickened.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can this stew be cooked on high instead of low?+
Yes, cook on high for 3 hours or low for 6 hours until the chicken is tender and the sweet potatoes are soft.
Why toss the chicken in oil and spices separately?+
Coating the chicken pieces in olive oil and spice blend ensures the meat is thoroughly seasoned before mingling with the vegetables and broth.
Will the sweet potatoes get too mushy?+
Cutting the sweet potatoes into sturdy cubes helps them maintain their shape while turning pleasantly soft.
With fragrant spices and effortless slow cooking, this stew offers a comforting, flavorful meal waiting to be ladled straight into deep bowls.
Shawarma Chicken Slow Cooker Sweet Potato Stew
Tender cubed chicken, diced onions, and sweet potatoes simmer together with aromatic shawarma spices and chicken broth in an easy slow cooker stew.
Ingredients
- 2 lbs (900g) chicken breast, cubed
- 2 large (400g) sweet potatoes, peeled and cubed
- 1 cup (240ml) chicken broth
- 3 tbsp (45ml) olive oil
- 2 tbsp (30g) shawarma spice blend
- 1 medium (150g) yellow onion, diced
- 2 cups (300g) potatoes, cubed
Instructions
- Toss the chicken pieces in the shawarma spice blend and olive oil until evenly coated.
- Place the seasoned chicken, sweet potatoes, and onions into the slow cooker.
- Pour the chicken broth over the mixture.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and potatoes are soft.
- Stir gently to combine juices and serve warm in deep bowls.
Nutrition
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