Slow Cooker Chicken Thighs and Sweet Potatoes in Raspberry Sauce

There’s nothing better than realizing that everyone is hungry for dinner and then remembering that you have a gorgeous meal waiting for you in the slow cooker. This was out of this world. I don’t know why I thought the sweet potatoes would stay in tact and after a friend mentioned that maybe they’d be too mushy, I worried that she might be right – however, they were almost like mashed potatoes, so it didn’t bother me at all.  I hope you enjoy this Slow Cooker Chicken Thighs and Sweet Potatoes in Raspberry Sauce.

  • 8 chicken thighs
  • 4 large sweet potatoes, peeled and cut into approximately 1 inch pieces
  • 3 small onions, peeled and cut into wedges
  • 3 cloves garlic, diced
  • 1/4 cup soy sauce
  • 1/2 cup raspberry preserves
  • 1 small bag frozen peas
  • 1 pint sliced mushrooms
  • sea salt (or kosher)
  • fresh ground black pepper

Heat a large dutch oven or the stove top safe insert from your crockpot on med/high heat.  Add a little bit of vegetable oil.  Salt and pepper the tops of your chicken thighs and put into the pot, skin side down.  Salt and pepper the other side while it’s browning and after about 4-5 minutes, flip them and brown on the underside an addition 4-5 minutes.  We just want these to brown a bit.

Slow Cooker Chicken Thighs with Sweet Potatoes

Transfer to a glass or ceramic bowl and set aside.  Mean while, add all the vegetables to the pot/insert and add a big pinch of salt.  Let all the vegetables brown a bit, don’t toss too often, or they won’t get brown.   Meanwhile, combine the soy sauce and preserves and whisk to combine.

Slow Cooker Chicken Thighs with Sweet Potatoes

When they’ve got  nice char on them, add the garlic. Remove from the heat and either transfer to the crockpot or set the insert into the heating element. Put the chicken on top of the vegetables and pour the sauce over the top.  Cover and cook on low for at least 5 hours.

Slow Cooker Chicken Thighs with Sweet Potatoes

I set mine for 8 hours and at about 5 and half, I added the mushrooms and frozen peas. Allow them to heat up (about 30 minutes) and then serve.  Adding the mushrooms and peas at the end ensures that they won’t turn into mush and it’s really adds lovely texture and flavor.

Slow Cooker Chicken Thighs with Sweet Potatoes

This was really good.  No one could figure out what the flavor was – it’s a very subtle fruit/salt flavor, not at all over powering. We’ll be making this again, very soon.

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  1. My slow cooker and I aren’t well acquainted so I think I’ll follow this recipe and start using the thing =)

    • Holly! The slow cooker can be your best friend – Less expensive cuts of meat shine in the slow cooker and make everything so easy. I have a whole category full of slow cooker recipes. Check them out and if you need any help, you know where to find me!