Experience the joy, succulence and comfort of hearty and healthy slow-cooker meals using whole food ingredients like organic poultry and sweet potatoes. This slow-cooker turkey (or chicken) and sweet potato stew recipe is easy to prepare and makes a great staple meal — especially on chilly or rainy days.

This is a great recipe to bookmark for the holiday season, too. Can you say "unique leftovers"?

Prep Time: 20 min | Cook Time: 4-6 hours | Yield: 4 to 6 servings

Ingredients

• 1 pound skinless chicken or turkey breasts or thighs (see notes)
• 2 sweet potatoes, about 7 ounces each, peeled and cut into 2-inch cubes
• 3 carrots, cut into rounds
• 1 small onion, sliced
• 2 cloves garlic, smashed
• ½ teaspoon ground sage or ¾ teaspoon rubbed sage (see notes)
• 1 teaspoon dried thyme
• Dash cinnamon
• 1½ quarts (6 cups) chicken bone broth
• 2 teaspoons Celtic or pink Himalayan salt
• 1 teaspoon ground black pepper 

Place all ingredients in a 6- to 8-quart slow cooker. Cover and cook on high for 4 hours or on low for 6. When done, remove chicken/turkey and shred into 1-inch pieces with 2 forks and return to pot. 

Notes

If you’d like a creamy sauce, about 30 minutes before the stew is done, remove about half the sweet potatoes and carrots along with some of the juices and place in blender or food processor with ½ cup or more full fat coconut milk. Return mixture to slow cooker and warm through for about 10 minutes.

You can use all white-meat chicken or turkey, but using some dark meat will add a depth of flavor not possible with all white meat. Slow cooking results in incredibly tender meat.

Ground sage is more concentrated than rubbed sage, and they both work equally well.