Name: Slow Cooker Sweet Potato Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs (about 4 medium) sweet potatoes, peeled and cut into 1-inch chunks; 2 (15 oz) cans chickpeas, drained and rinsed; 1 large yellow onion, diced; 4 cloves garlic, minced; 3 medium carrots, peeled and sliced; 1 (14.5 oz) can fire-roasted diced tomatoes (with juices); 4 cups low-sodium vegetable broth; 2 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp cayenne pepper (adjust to taste); 1 tsp kosher salt (or to taste); ½ tsp black pepper; Optional: fresh cilantro or parsley for garnish, lemon wedges for serving

This wholesome slow cooker sweet potato stew features tender chunks of sweet potatoes simmered with chickpeas, warm spices, carrots, and tomatoes for a nutrient-dense, plant-based meal. It’s hearty yet light, packed with fiber, vitamins, and cozy Moroccan-inspired notes—perfect for effortless healthy dinners on busy days.

Why You’ll Love This Recipe

You’ll adore this stew because it’s incredibly hands-off—just chop a few veggies, toss everything in the crockpot, and let it work its magic while you go about your day. The result is melt-in-your-mouth sweet potatoes that absorb all those aromatic spices, creating a naturally sweet-savory balance that’s satisfying without feeling heavy.

It’s genuinely healthy: loaded with beta-carotene-rich sweet potatoes, protein-packed chickpeas, and anti-inflammatory spices like cumin and ginger. Plus, it’s budget-friendly, uses pantry staples, naturally vegan and gluten-free, and tastes even better as leftovers—the flavors deepen over time. Whether you’re meal-prepping for the week, feeding a family, or craving comfort food that’s actually good for you, this recipe delivers big on taste and nutrition with minimal effort.

Yield: 6 servings

Slow Cooker Sweet Potato Stew

Hearty, healthy vegan sweet potato stew simmered in the slow cooker with chickpeas and warm spices—comforting and nutritious!

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 lbs (about 4 medium) sweet potatoes, peeled and cut into 1-inch chunks
2 (15 oz) cans chickpeas, drained and rinsed
1 large yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced
1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
4 cups low-sodium vegetable broth
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp cayenne pepper (adjust to taste)
1 tsp kosher salt (or to taste)
½ tsp black pepper
Optional: fresh cilantro or parsley for garnish, lemon wedges for serving

Instructions

Get your slow cooker ready — Lightly spray the inside with cooking spray or use a liner for super-easy cleanup later. This little step saves you scrubbing time!
Chop those veggies with love — Peel and cube the sweet potatoes into bite-sized 1-inch pieces (they'll become irresistibly tender). Dice the onion, mince the garlic, and slice the carrots. Toss them all into the crockpot like you're building a flavor foundation.
Add the chickpeas — Dump in the drained and rinsed chickpeas—they bring protein and a satisfying bite without any extra work.
Pour in the tomatoes and broth — Add the entire can of fire-roasted tomatoes (juices and all) for that smoky magic, then pour over the vegetable broth until everything is happily submerged.
Season it up warmly — Sprinkle in the cumin, coriander, cinnamon, ginger, cayenne, salt, and pepper. Give it a good stir so those cozy spices coat every piece—this is where the aroma starts teasing you!
Set it and forget it — Cover and cook on LOW for 6-8 hours or HIGH for 4 hours. Your kitchen will smell amazing as the sweet potatoes soften and the flavors meld.
Check and taste — When the timer dings, give it a stir. The sweet potatoes should be fork-tender. Taste and tweak—maybe a pinch more salt or spice?
Thicken if you like — For a thicker stew, mash a few sweet potato chunks against the pot side or let it simmer uncovered on high for 15-20 minutes.
Finish with flair — Ladle into bowls while steaming hot. Garnish with fresh chopped cilantro or parsley for a pop of green and brightness.
Serve and enjoy — Squeeze a lemon wedge over each bowl if desired—it lifts all the flavors beautifully. Pair with crusty bread or over quinoa for the ultimate cozy meal!

Notes

This stew is naturally vegan, dairy-free, and gluten-free (double-check broth labels). It's perfect for meal prep—flavors deepen overnight. If serving kids, reduce cayenne for milder heat.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 205Total Fat 2gSaturated Fat 0gUnsaturated Fat 2gSodium 1041mgCarbohydrates 43gFiber 8gSugar 13gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Cut the sweet potatoes into uniform 1-inch chunks so they cook evenly and don’t turn mushy.
For thicker stew, mash a few sweet potato pieces against the side of the pot at the end or stir in a cornstarch slurry.
Taste and adjust spices before serving—slow cooking can mellow flavors, so add extra cumin or a squeeze of lemon for brightness.
If your crockpot runs hot, check at the lower end of cook time to avoid over-soft veggies.
Spray the insert with oil or use a liner for easy cleanup.
For extra creaminess without dairy, stir in a dollop of tahini or coconut milk at the end.

Ingredients Notes

Sweet potatoes are the star here—choose firm, medium-sized ones with deep orange flesh for the best sweetness and nutrition; they’re packed with vitamins A and C, fiber, and antioxidants. Chickpeas (garbanzo beans) add plant-based protein and heartiness while keeping it light; rinse them well to remove excess sodium.

Fire-roasted diced tomatoes bring smoky depth and acidity to balance the natural sweetness—don’t drain them, as the juices enhance the broth. Warm spices like cumin, coriander, cinnamon, ginger, and a touch of cayenne create that cozy, aromatic profile without overwhelming heat.

Fresh garlic and onion form the flavorful base, while low-sodium vegetable broth keeps everything moist and lets the ingredients shine. A pinch of salt and black pepper ties it all together—use kosher salt for better control.

Variations and Substitutions

Make it heartier by adding 1-2 cups of diced butternut squash or pumpkin alongside the sweet potatoes for extra fall vibes. For a protein boost, stir in cooked shredded chicken, turkey, or beef in the last hour (or use bone broth instead of veggie).

Swap chickpeas for black beans, lentils, or white beans for different textures and flavors. If you love peanut-inspired creaminess, add 2-3 tablespoons of natural peanut butter or almond butter at the end for an African-inspired twist. For more greens, toss in a handful of chopped kale or spinach during the last 30 minutes—it wilts beautifully.

Make it spicier with extra cayenne, chili flakes, or a diced jalapeño. For low-carb, reduce sweet potatoes and bulk with cauliflower florets. Coconut milk can replace some broth for richer creaminess (use light version to keep it healthy).

Storage Options

Let the stew cool completely, then store in airtight containers in the fridge for up to 4-5 days—the flavors improve on day 2! For longer storage, freeze in portioned freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.