Crockpot Chicken, Sweet Potato & Red Lentil Stew – Cozy, Hearty, and Simple

This is the kind of stew you make when you want dinner to taste like a hug. It’s warm, nourishing, and easy to put together on a busy day. The slow cooker handles most of the work, turning simple ingredients into something rich and comforting.

You’ll get tender chicken, creamy sweet potatoes, and red lentils that melt into the broth. It’s ideal for weeknights, meal prep, or those chilly evenings when you want something wholesome without fuss.

Why This Recipe Works

This stew layers ingredients that naturally complement each other. The sweet potatoes add a gentle sweetness, the red lentils thicken the broth, and the chicken brings protein and depth.

With a handful of spices, the flavor blooms over hours without much effort. It’s a one-pot meal that feels balanced and satisfying. Best of all, it’s flexible—easy to adapt to what you have on hand.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or breasts, cut into large chunks)
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup red lentils, rinsed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced (optional for color and sweetness)
• 1 can (14.5 oz) diced tomatoes with juices
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons olive oil (optional, for sautéing onions/garlic if pre-cooking)
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon ground coriander (optional)
• 1/2 teaspoon turmeric (optional)
• 1 bay leaf
• Salt and black pepper, to taste
• Juice of 1/2 lemon (or 1 tablespoon apple cider vinegar)
• Fresh cilantro or parsley, chopped, for garnish
• Plain yogurt or coconut milk for swirling on top (optional)

Instructions

1. Prep the base. Add sweet potatoes, red lentils, onion, bell pepper, garlic, diced tomatoes, tomato paste, and spices (cumin, paprika, coriander, turmeric, bay leaf) to the slow cooker.

   Season with a generous pinch of salt and pepper.

2. Add the chicken. Place chicken pieces on top of the vegetables and lentils. Pour in the chicken broth, making sure the lentils are submerged.
3. Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3.5–4 hours, until the chicken is tender and the lentils have broken down.
4. Shred and finish. Remove the bay leaf. Shred the chicken with two forks directly in the crockpot.

   Stir in the lemon juice. Taste and adjust salt, pepper, and spices.

5. Serve. Ladle into bowls and top with chopped cilantro or parsley. Add a spoonful of yogurt or a splash of coconut milk if you want extra creaminess.
6. Optional stovetop start. For a deeper flavor, sauté the onion and garlic in olive oil until soft and golden before adding to the slow cooker.

Keeping It Fresh

This stew keeps well, which makes it ideal for meal prep.

Let it cool, then store in airtight containers in the fridge for up to 4 days. It also freezes beautifully for up to 3 months.

• Reheating: Warm gently on the stove over low heat, adding a splash of water or broth if it’s too thick. Microwave in short bursts, stirring between intervals.
• Freezer tips: Freeze in single-serve portions for easy lunches.

  Leave an inch of space at the top of containers to allow for expansion.

• Freshen up leftovers: A squeeze of lemon, fresh herbs, or a dollop of yogurt perks up the flavor after reheating.

Benefits of This Recipe

• Nutritious and filling: Red lentils add fiber and plant-based protein, while chicken boosts satiety. Sweet potatoes bring vitamins A and C.
• Budget-friendly: Lentils and sweet potatoes are affordable pantry staples. One batch makes several servings.
• Hands-off cooking: The slow cooker does the heavy lifting.

  Minimal prep, big payoff.

• Balanced flavors: Warm spices and tomato give depth without being spicy. It’s crowd-friendly and kid-approved.
• Gluten-free and adaptable: Suitable for many dietary needs and easy to tweak for dairy-free or vegetarian preferences.

Common Mistakes to Avoid

• Skipping the rinse: Always rinse red lentils to remove dust and excess starch. This keeps the stew from getting gummy.
• Too much liquid: Remember that lentils absorb a lot of broth and sweet potatoes release moisture.

  Start with the listed amount and add more at the end only if needed.

• Overcooking on High: High heat can make chicken breast dry. If using breasts, aim for the lower end of the cooking time or cook on Low.
• Under-seasoning: Lentils are mild. Taste at the end and add salt, pepper, and lemon to brighten the flavors.
• Adding dairy too early: If using yogurt or coconut milk, add at the end to prevent curdling.

Recipe Variations

• Vegetarian/Vegan: Skip the chicken and use vegetable broth.

  Add a can of chickpeas or diced tofu in the last hour.

• Spicy kick: Add 1 teaspoon chili powder, 1/2 teaspoon cayenne, or a diced jalapeño. Finish with a drizzle of chili crisp or hot sauce.
• Creamy coconut: Stir in 1/2 to 3/4 cup coconut milk at the end. Swap lemon for lime and top with cilantro.
• Greens boost: Stir in 2 cups chopped kale or spinach during the last 15 minutes.

  They wilt fast and add nutrients.

• Herby finish: A handful of fresh parsley, cilantro, or dill just before serving adds brightness.
• Moroccan-leaning: Add a pinch of cinnamon and ginger, and finish with raisins or chopped apricots for sweetness.
• Chunky vs. smooth: For a creamier texture, blend a cup of the stew and stir it back in. Keep it chunky if you prefer more bite.

FAQ

Can I use green or brown lentils instead of red?

Yes, but the texture will be different. Red lentils break down and thicken the stew, while green or brown lentils hold their shape.

If substituting, increase the cook time by 30–60 minutes and consider adding an extra 1/2 cup broth.

Do I need to sear the chicken first?

No. Searing adds flavor, but it’s optional. If you have time, brown the chicken briefly in a skillet for a deeper taste.

If not, the stew will still be delicious without that step.

Can I make this on the stovetop?

Absolutely. Sauté the onion, garlic, and spices in a large pot, then add remaining ingredients. Simmer over low heat for 45–60 minutes, stirring occasionally, until the chicken is tender and the lentils are soft.

Add more broth if needed.

What’s the best cut of chicken for this?

Chicken thighs are the most forgiving and stay tender. Breasts work too—just be careful not to overcook. You can also use boneless, skinless chicken drum meat if you find it.

How can I make it thicker or thinner?

For a thicker stew, remove the lid for the last 30 minutes or mash some sweet potatoes against the side of the pot.

For a thinner texture, stir in extra warm broth at the end until you reach your desired consistency.

Is this good for meal prep?

Yes. It reheats well and the flavors deepen by day two. Store in individual containers for easy grab-and-go lunches, and add fresh herbs or lemon before serving to brighten it up.

Can I add grains like rice or quinoa?

You can, but cook them separately to avoid over-thickening or uneven cooking.

Serve the stew over cooked rice, quinoa, or couscous for a heartier bowl.

In Conclusion

This Crockpot Chicken, Sweet Potato & Red Lentil Stew is simple, cozy, and full of feel-good ingredients. It’s the kind of meal that tastes like it took all day, without demanding your attention. With a few pantry staples and a slow cooker, you’ll have a nourishing dinner ready when you are.

Make it once, and it might become a weekly favorite.