Description
This Slow Cooker Chicken and Sweet Potato Rice Bowl is a comforting and nourishing dish perfect for chilly days. Tender chicken, creamy sweet potatoes, and fluffy rice come together in a delightful medley that warms the soul.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 2 medium sweet potatoes (about 1 lb or 450g), peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon (optional for added sweetness)
- 1 cup long-grain white rice (or brown rice, adjusted cooking time accordingly)
- 2 cups low-sodium chicken broth (or water)
- 1 bay leaf
- 1 teaspoon salt
- 1 cup fresh spinach or kale (optional)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro or parsley
- Lime wedges (for serving)
- Hot sauce or salsa (optional)
Instructions
- Start by preparing the chicken. In a large bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and olive oil. Add the chicken, ensuring each piece is evenly coated with the seasoning mix.
- Next, peel and dice the sweet potatoes into 1-inch cubes. Place them in a separate bowl and toss with olive oil, salt, black pepper, and ground cinnamon if you're using it.
- Now, it’s time to assemble everything in the slow cooker. Place the seasoned chicken at the bottom of the cooker, followed by the sweet potatoes.
- Add the rice on top of the chicken and sweet potatoes. Pour in the low-sodium chicken broth, add the bay leaf, and sprinkle in the additional salt. Stir gently to combine without disturbing the layers too much.
- Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours.
- Once done, remove the bay leaf and use two forks to shred the chicken right in the slow cooker, mixing it with the sweet potatoes and rice.
- To serve, scoop the chicken and sweet potato rice mixture into bowls. Top with fresh spinach or kale, sliced avocado, chopped cilantro or parsley, and a squeeze of lime juice.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For the best flavor, consider marinating the chicken overnight with the spices and olive oil. If you’re using brown rice, remember to soak it for at least 30 minutes beforehand.