AIP Friendly Crockpot Chicken and Sweet Potato Stew
This deeply comforting stew is exactly the kind of meal that makes slow-cooker season worth celebrating — rich bone broth, golden-seared chicken thighs, and tender sweet potatoes all simmering together into something that tastes like it took far more effort than it did. The aromatics here do serious work: fresh ginger, turmeric, and Ceylon cinnamon build a warm, layered flavor without leaning on any of the nightshades, grains, or legumes that make so many cozy stews off-limits on the autoimmune protocol. Searing the chicken skin-side down before it goes into the crockpot is a small step that pays off big, creating a deeper, more savory base that carries through every spoonful. Coconut aminos and apple cider vinegar add a subtle brightness that keeps the broth from feeling flat, while carrots, celery, and sweet potato give you plenty of hearty vegetables in every bowl. It makes four generous servings, so it's a smart choice for meal prep — the flavors only get better as it sits. Finish with a handful of fresh parsley if you have it, and dinner is done.
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Learn more →Ingredients
4 servings
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp fine sea salt, divided
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and sliced into ½-inch rounds
- 2 stalks celery, sliced
- 3 cups chicken bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 3 sprigs fresh thyme
- 1 bay leaf
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with 1/2 tsp of the salt. Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 4–5 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes. Transfer to the slow cooker insert.
- 2
Reduce the skillet heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Stir in the turmeric and Ceylon cinnamon and cook for 30 seconds, until the spices are evenly distributed and aromatic.
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