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Chicken and sweet potato stew recipe

Chicken and sweet potato stew recipe

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Don't be put off by the long list of ingredients in this recipe. This dish consists of chicken and sweet potatoes, which are stewed together with a variety of herbs and spices, producing a robustly flavoured stew.

206 people made this

IngredientsServes: 6

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 450g sweet potato, peeled and cubed
  • 1 orange pepper, seeded and cubed
  • 450g cooked chicken breast, cubed
  • 2 (400g) tins chopped tomatoes
  • 475ml water
  • 1 teaspoon salt
  • 2 tablespoons chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed chillies
  • 1 1/2 tablespoons plain flour
  • 2 tablespoons water
  • 165g frozen sweetcorn kernels
  • 1 (410g) tin kidney beans, rinsed and drained
  • 25g fresh coriander, chopped

MethodPrep:25min ›Cook:25min ›Ready in:50min

  1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, pepper, chicken, tomatoes and 475ml of water. Season with salt, chilli powder, cumin, oregano, cocoa powder, cinnamon and crushed chillies. Increase heat to medium-high and bring to the boil. Dissolve flour in 2 tablespoons water and stir in to boiling stew. Reduce heat to medium-low, cover and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
  2. Once the potatoes are done, stir in sweetcorn and kidney beans. Cook a few minutes until hot, then stir in coriander before serving.

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Reviews & ratingsAverage global rating:(243)

Reviews in English (195)

Nice healthy stew. Great flavour. A little too spicy for the kids. Going to make it again without the chilli powder and chillies. Won't be as tasty, but hopefully kids will like it, too.-22 Feb 2015

by Natural & Good4U

For CROCK POT: Saute onions, garlic & bell pepper in oil (+ add ~TBSP butter). After cooking ~5 minutes, stir in flour. Slowly add water while stirring till smooth. Transfer to crock pot. Add remaining ingredients. NOTE: I cut raw chicken breast into about three chunks each and added to crock pot (raw). Toward the end of cooking, I shredded the chicken with fork to make it more of a stew consistancy.-23 Feb 2010

by mama_amy

We thought the stew was okay the first night. When we had leftovers for lunch the next day we were very happy to discover that it tasted much better. We will make it again and let it sit in the fridge overnight before eating it.-11 Oct 2007

  • 6 bone-in chicken thighs, skin removed, trimmed of fat
  • 2 pounds sweet potatoes, peeled and cut into spears
  • ½ pound white button mushrooms, thinly sliced
  • 6 large shallots, peeled and halved
  • 4 cloves garlic, peeled
  • 1 cup dry white wine
  • 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 ½ tablespoons white-wine vinegar

Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

  • 1 pound boneless, skinless chicken thighs, trimmed
  • 2 teaspoons ground coriander, divided
  • 3/4 teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, halved and sliced
  • 1 tablespoon grated fresh ginger
  • 1 large sweet potato (about 1 pound), peeled and cubed (1/2-inch)
  • 1 28-ounce can no-salt-added whole tomatoes (see Tip), chopped (juice reserved)
  • ¼ cup smooth natural peanut butter
  • 2 tablespoons lime juice, divided
  • ¼ teaspoon cayenne pepper or 1/2 teaspoon crushed red pepper
  • 1 ½ cups water
  • 1 cup whole-wheat couscous
  • 1 cup chopped cilantro

Cut chicken into bite-size pieces and sprinkle with 1 teaspoon coriander and 1/2 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until browned on all sides, about 4 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil, onion and ginger to the pan and cook, stirring, until lightly browned, 3 to 5 minutes. Add sweet potato, tomatoes and their juice, peanut butter, 1 tablespoon lime juice, cayenne (or crushed red pepper) and the remaining 1 teaspoon coriander and 1/4 teaspoon salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the sweet potato is tender, 14 to 16 minutes. Return the chicken and any accumulated juice to the pan and cook until heated through, about 2 minutes more.

Meanwhile, bring water to a boil in a medium saucepan. Stir in couscous and the remaining 1 tablespoon lime juice. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork stir in cilantro. Serve the stew over the couscous.

Tip: Sodium amounts vary widely among brands of whole tomatoes. And although it can be hard to find any labeled &ldquono-salt-added,&rdquo for the best tomato flavor we use brands that have little or no added sodium. Compare nutrition labels and choose one that has 190 mg sodium or less per 1/2-cup serving.

Recipe Summary

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound sweet potato, peeled and cubed
  • 1 orange bell pepper, seeded and cubed
  • 1 pound cooked chicken breast, cubed
  • 1 (28 ounce) can diced tomatoes
  • 2 cups water
  • 1 teaspoon salt
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cocoa powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon red pepper flakes
  • 1 ½ tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 cup frozen corn
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • ½ cup chopped fresh cilantro

Heat olive oil in a large pot over medium heat. Stir in onion and garlic cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.

Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Slow Cooker Chicken, Kale, and Sweet Potato Soup

Slow Cooker Chicken, Kale, and Sweet Potato Soup is packed with protein and veggies and is so easy to make with a short list of simple ingredients. Your new paleo, gluten-free, dairy-free, whole30, healthy go-to crockpot recipe!

I made this tonight for dinner, and it was DELICIOUS! I can’t believe we’re eating stew in June, but it was a perfect rainy day for it!! Saving to Pinterest, because I will definitely make again!! Thanks!

Have you ever done a juice cleanse?

You know, drinking only fresh pressed juice for a day or more to reset, de-puff, and generally reset?

I have to say, I love the idea of a juice cleanse but I think I like actual food too much to do one.

I do, however, like the idea of a diet “reset,” to get back on track when things get out of balance in the eating department.

Soups and stews are my go-to when it comes to a diet reset because they are packed with protein, fiber, and plenty of nutrients.

This Slow Cooker Chicken, Kale and Sweet Potato Soup is one of my all-time favorites because it’s hearty and filling but also super simple and clean.

Plus, this stew only requires six ingredients!

The prep time is fast, too, with just a bit of washing and chopping to get things going.

The Slow Cooker I Use

Here’s the slow cooker (affiliate) I use for all my recipes, this size works great for our family and I love how easy it is to use!

This delicious and nourishing soup basically sums up my cooking philosophy: make it simple, make it streamlined, make it real.

Whether you’re in need of a little diet reset, or you just want a warm, nourishing bowl of stew, this one is for you.

Now, let’s make some Slow Cooker Chicken Kale, and Sweet Potato Stew!

Recipe Adaptations

1 | Either boneless, skinless chicken breasts or thighs will work in this recipe so feel free to use what you like and have on hand.

2 | If you have child or family member who doesn’t like kale you can always pick it out before serving.

3 | Alternatively, you can serve the soup “deconstructed” by picking out some chicken, sweet potatoes and kale (or substitute raw, chopped veggies) separately on a plate along with a little bowl of broth on the side.

4 | Add some crusty bread and freshly grated parmesan if you like.

This Recipe Is:

Get the Free Simplified Meal Plan!

Pin this image to save the Slow Cooker Chicken, Kale & Sweet Potato Soup for later!

Recipe Summary

  • 2 tablespoons olive oil
  • 8 bone-in chicken thighs (3 to 3 1/2 lb.)
  • 16 ounces fresh cremini mushrooms, quartered
  • 1 large onion, cut into wedges
  • 4 cloves garlic, minced
  • 3 cups reduced-sodium chicken broth
  • 1 cup dry white wine or reduced-sodium chicken broth
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 pounds sweet potatoes, peeled and cut into 1- to 1 1/2-inch chunks

in a 6-qt. Dutch oven heat oil over medium-high. Add chicken, half at a time if needed, and cook 6 minutes or until browned, turning once. Remove from pan. Add mushrooms, onion, and garlic to Dutch oven. Cook over medium heat 6 to 8 minutes or until mushrooms are tender and browned, stirring occasionally.

Add broth, wine, vinegar, rosemary, salt, and pepper to Dutch oven. Bring to boiling. Add chicken. Return to boiling reduce heat. Simmer, covered, 45 minutes or until chicken is tender. Remove chicken.

When cool enough to handle, remove skin and bones from chicken and coarsely shred or chop meat. Skim fat from stew. Return chicken meat to Dutch oven add sweet potatoes. Bring to boiling reduce heat. Simmer, covered, 20 minutes or until sweet potatoes are tender. If desired, top servings with additional rosemary.

Can you use frozen chicken?

Yes, you can, but it changes the recipe a bit.

To use frozen chicken, you’ll need to increase the cooking time to 30 minutes (instead of the 15 minutes printed in the recipe).

It’s okay to use chicken thighs that are all frozen together in one chunk, but you may need to put them into the pot at an angle so they fit.

The longer cooking time will be perfect for the chicken — but will soften the sweet potatoes into a mush. If you’re happy with smashed sweet potato, great. Otherwise, you may wish to sub in a different short-cooking veggie with the broccoli (that gets added at the end) instead. You could also bake sweet potatoes in their jackets, and serve them on the side, or scoop the filling into the stew as you serve for a rustic smashed potato feel.

Healthy Slow Cooker Recipes – Chicken and Sweet Potato Stew

If you have not tried cooking with a slow cooker yet, then I have a question for you. What are you waiting for? Crock pots are very convenient and easy to use. The meal preparation is also quick. The cooking will take long, but you do not need to be constantly involved as there is no risk of burning the food. The temperature is very low, so the meat will not burn.

But the best about a slow cooker is that you can prepare your meal early in the morning or the previous night, then go on about your day, go to work, or drive your kids around, and when you come home late in the afternoon or even early evening, supper will be already cooked for you. It is wonderful, it is like having a kitchen assistant, and you do not need to pay a salary.

I want to share a delicious and healthy recipe with you.

You will need 6 chicken thighs, skin removed. You will then need 1/2 pound of white mushroom, thinly sliced. You will also need 2 medium sweet potatoes and 2 medium potatoes peeled and cubed. You will then need 2 medium carrots, peeled and sliced and 6 large shallots, peeled and halved. You can also use 4 cloves garlic if you wish. YOU will also need 1 cup dry wine, or if you do not like cooking with wine use some white grape juice. To season you can sue 1/2 tsp of dried rosemary and salt and pepper to taste.

Combine all ingredients except the vinegar in the slow cooker. Cover and cook. Cooking time: 5 hours in low or until potatoes are tender. Before serving stir in vinegar.

When I did not have any children, cooking was not my priority, so I just got home from work and decided on what to eat for supper. Since having children, my days got shorter, and I am always looking for ways to simplify the cooking duties. I now enjoy cooking. My cooking time has been reduced and I can use my time more productively. Read more to learn how I did it.

West African Chicken and Sweet Potato Stew Published: Feb 11, 2013 · Modified: Oct 9, 2018 by Bintu · This post may contain affiliate links. At the moment, food blogs (this one included) are all full of recipes for lovely warming soups and stews. That is because it is really cold outside. But for me the word stew generally conjures up the Sierra Leonean style stew which is has a lot less liquid than you would expect. It conjures up a base of spiced onions simmered with tomatoes and chilli with a minimal amount of liquid. This is the stew served with jollof rice, or on sundays and special occasions. I remember trying to cram in as much of my left over stew sandwiches as I could before heading off to school. When I decided I wanted to cook this for a recent celebration I spoke to one of my best friends. She is an amazing cook and OH is always angling for an invite to her house. Anyway I was discussing pureeing the vegetable for this so I could cut down the cooking time. But girl, she said to me, the stew is in the &lsquoonion slices&rsquo. I had to admit that she was right so no shortcuts. The key to this stew is slicing the onions very thinly and cooking them slowly till they practically melt in your mouth. Much of the cooking involves just simmering the vegetables away. Please try this and serve with rice, plantains or bread. And don&rsquot forget to leave a comment below to tell me what you think. Looking for more savory stew recipes? Try this flavouful Meatball Jollof Stew. Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try West African Chicken and Sweet Potato Stew ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry. Ingredients options

Chicken cut

I used skinless, boneless thighs in the recipe because the meat is juicy and rich. But you can use chicken breast as well.

Other root veggies

It’s always a good idea to use mixed root vegetables to add flavor and texture. I really love the combination of sweet potato and taro, but you can use potato and other types of yam as well.

NOTE: Maybe avoid purple yams. I used them once because of the pretty color. But my stew turned a weird pinkish grey at the end, including the chicken! The stew was tasty but it looked unusual.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook and @PacificFoods on Instagram! I’d love to see what you come up with.