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Low Carb Creamy Chicken and Sweet Potato Stew


Recipe from George Stella's Real Food Real Easy cookbook

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Rate this recipe 4.1/5 (7 Votes)


  • 1 and 1⁄2 pounds boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 ⁄2 cup chopped onion
  • 5 cups chicken broth
  • 2 sweet potatoes, peeled
  • 1 teaspoon poultry seasoning
  • 1 ⁄2 cup heavy cream
  • salt and pepper
  • Special Equipment: Slow Cooker


Servings 6
Preparation time 20mins
Adapted from


Step 1

1. Cut chicken into 1 inch cubes. Add olive oil and chicken to a large skillet over medium-high to high heat, browning well, about 4 minutes each side. When meat is almost browned, add onions to cook just until they sweat.

2. Transfer chicken and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the chicken was cooked in, and use a spatula to scrape the bottom, breaking up any glaze the chicken may have left in the pan. Pour over chicken and onions in slow cooker, and then pour in remaining chicken broth.

3. Cut sweet potatoes into 1⁄2 inch cubes and add to the cooker, along with poultry seasoning. Stir all.

4. Cover and let cook 6-8 hours, depending on when you are ready to serve. Stir in the heavy cream and salt and pepper to taste. Thicken the stew before serving by mashing a few of the cooked sweet potato cubes into the broth.

George’s Tips | I like to serve garnished with a (very) small pinch of ground cinnamon.

calories: 255|fat: 8.5g|protein: 31g |fiber: 1.5g |net carbs:9g

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