Slow Cooker Salsa Chicken with Roasted Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered in vibrant tomato salsa and served over caramelized sweet potato slices for a satisfying, nutrient-packed meal. This American-inspired slow-cooker recipe, ready in about 380 minutes, blends bone-in skin-on chicken thighs, sweet potatoes, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 360 min Serves 4 American cuisine 450 cal/serving

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Ingredients

1.5 lbs bone-in skin-on chicken thighs
2 medium, peeled and sliced 1/4 inch thick sweet potatoes
1 tbsp olive oil
2, minced garlic cloves
1 tsp cumin
1 cup tomato salsa
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled sweet potatoes (sliced 1/4 inch thick) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet, then roast for 20 minutes until golden and tender.
Step 2: Place 1.5 lbs bone-in skin-on chicken thighs in a slow cooker. Add 2 minced garlic cloves, 1 tsp cumin, 1 cup tomato salsa, and 1/2 tsp salt, then stir to coat the chicken evenly.
Step 3: Cover and cook on low for 6 hours until chicken is fork-tender and easily falls off the bone.
Step 4: Remove chicken and vegetables from slow cooker. Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding solids, then return the strained sauce to the slow cooker.
Step 5: Divide roasted sweet potatoes among four plates, top with chicken thighs, and drizzle with the strained sauce.