Life gets busy, but delicious, healthy meals don’t have to be a struggle. This One-Pot Chicken and Sweet Potato Stew is a lifesaver – packed with flavor, nutrients, and incredibly easy to clean up. It’s perfect for cozy weeknights and feeds the whole family.
Key Ingredients & Substitutions
- Chicken: Boneless, skinless chicken thighs or breasts work best.
- Sweet Potatoes: Any type of sweet potato is fine. You can substitute with regular potatoes or butternut squash.
- Broth: Chicken or vegetable broth. Low-sodium is a great option.
- Veggies: Carrots, celery, and onion are classics. Feel free to add spinach or kale at the end.
Ingredients
Main:
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 large sweet potatoes, peeled and diced into 1-inch cubes
- 4 cups chicken or vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup frozen peas (optional)
Spices:
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Optional:
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4-6
- Tools Needed: Large pot or Dutch oven, cutting board, sharp knife
Step-by-Step Instructions
1. Brown the Chicken
Heat olive oil in your large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. You don’t need to cook it through, just get some color. Remove the chicken from the pot and set aside.
2. Sauté the Aromatics
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. This builds a great flavor base for your chicken stew.
3. Build the Stew
Return the chicken to the pot. Stir in the diced sweet potatoes, dried thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and diced tomatoes. Bring the mixture to a simmer.
4. Simmer to Perfection
Once simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes. The sweet potatoes should be tender and the chicken cooked through. Stir occasionally to prevent sticking.
5. Finish and Serve
If using, stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasonings as needed. Ladle your delicious One-Pot Chicken and Sweet Potato Stew into bowls and garnish with fresh parsley if you like.
Storage Instructions
Leftover One-Pot Chicken and Sweet Potato Stew can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it gently on the stovetop over low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ)
Can I make this stew in a slow cooker?
Yes, combine all ingredients (except peas) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add peas during the last 30 minutes.
What other vegetables can I add?
Bell peppers, zucchini, or green beans would all be delicious additions. Add softer vegetables like zucchini during the last 10 minutes of cooking.
Can I use frozen chicken?
For best results, it’s recommended to use thawed chicken. If using frozen, make sure to thaw it completely before browning.
How can I make this stew thicker?
You can mash a few of the sweet potato cubes against the side of the pot with a spoon, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew until thickened.
Is this recipe gluten-free?
Yes, this One-Pot Chicken and Sweet Potato Stew is naturally gluten-free.
Can I freeze this stew?
Yes, this stew freezes well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.