Best 8 Chicken And Sweet Potato Stew Recipes

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Indulge in a hearty and flavorful journey with our diverse collection of chicken and sweet potato stew recipes. From traditional African stews to modern fusion dishes, this culinary voyage promises an explosion of tastes and textures. Embark on a culinary adventure as we explore the depths of flavor in each recipe, catering to various dietary preferences and cooking styles. Whether you're a seasoned chef or a home cook looking for a comforting meal, our selection of chicken and sweet potato stews offers something for every palate. Prepare to tantalize your taste buds with a symphony of spices, succulent chicken, and tender sweet potatoes, complemented by an array of vegetables and aromatic herbs. Let your kitchen transform into a culinary haven as you create these delectable stews that are not only satisfying but also incredibly nourishing.

Here are our top 8 tried and tested recipes!

SPICY CHICKEN AND SWEET POTATO STEW



Spicy Chicken and Sweet Potato Stew image

With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.

Provided by RCKim

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 50m

Yield 6

Number Of Ingredients 20

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

Steps:

  • 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.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g

CHICKEN AND SWEET POTATO PEANUT STEW



Chicken and Sweet Potato Peanut Stew image

A bowl of this sweet-and-savory stew can warm up even the chilliest days. Sweet potatoes and chicken are added to a hearty stew base of peanut butter and coconut milk, flavored with gingerroot, garlic and a touch of jalapeño. It's an easy, no-fuss way to serve something surprising but comforting for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 19

6 boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
1 teaspoon salt
2 tablespoons olive oil
1 cup chopped onions
2 tablespoons finely chopped fresh gingerroot
4 cloves garlic, finely chopped
1 medium jalapeño chile, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1 cup Progresso™ chicken broth (from 32-oz carton)
1 bag (5 oz) baby spinach
1/2 cup creamy peanut butter
1 tablespoon packed brown sugar
2 tablespoons lime juice
2 teaspoons soy sauce
1/3 cup chopped fresh cilantro
1/3 cup chopped roasted peanuts
Lime wedges

Steps:

  • Season chicken with 1/2 teaspoon of the salt.
  • In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
  • Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.

Nutrition Facts : Calories 580, Carbohydrate 28 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 15 g, ServingSize 1 1/3 Cups, Sodium 870 mg, Sugar 10 g, TransFat 0 g

COCONUT CHICKEN AND SWEET POTATO STEW



Coconut Chicken and Sweet Potato Stew image

This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. -Nicole Filizetti, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 10

1-1/2 pounds boneless skinless chicken breasts, cubed
2 pounds sweet potatoes (about 3 medium), peeled and cubed
3 cups canned coconut milk, divided
1 can (8 ounces) unsweetened pineapple tidbits, drained
1 small onion, chopped
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Optional ingredients: Hot cooked basmati rice, toasted unsweetened shredded coconut, minced fresh cilantro and lime wedges

Steps:

  • Combine chicken, sweet potatoes, 2 cups coconut milk, pineapple, onion and seasonings in a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken and sweet potatoes are tender, 6-8 hours. , Stir in remaining 1 cup coconut milk. If desired, serve with optional ingredients.

Nutrition Facts : Calories 365 calories, Fat 16g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 21g protein.

CHICKEN, COLLARD GREENS, AND SWEET POTATO STEW



Chicken, Collard Greens, and Sweet Potato Stew image

Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful meat (versus the rubbery, overcooked alternative).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 tablespoons vegetable oil
2 boneless, skinless chicken breasts (8 ounces each)
Coarse salt and freshly ground pepper
1 onion, chopped
1 stalk celery, diced
1/4 cup apple cider vinegar
1 pound sweet potatoes, peeled and diced
2 cups coarsely chopped collard greens
4 cups low-sodium chicken stock
1 1/2 cups cooked brown rice

Steps:

  • In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
  • Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
  • Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.

Nutrition Facts : Calories 204 g, Cholesterol 35 g, Fat 5 g, Fiber 3 g, Protein 17 g, SaturatedFat 1 g, Sodium 176 g

CHICKEN, SWEET POTATO, AND MUSHROOM STEW



Chicken, Sweet Potato, and Mushroom Stew image

I came up with this recipe because, like many of us, I try to cook healthy. I substituted red meat for chicken breast and regular potatoes for sweet potatoes. It came out so much better and more moist than I could ever imagine. I want to share it and see what people think about it.

Provided by ZOYA13

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, chopped
2 carrots, shredded
1 (8 ounce) package baby bella mushrooms, halved
1 chicken breast, cut into small pieces, or more to taste
5 sweet potatoes, quartered, or more to taste
4 cloves garlic, minced
3 cups chicken broth
salt and ground black pepper to taste
1 (15 ounce) can kidney beans, drained and rinsed

Steps:

  • Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
  • Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 97.4 g, Cholesterol 14.6 mg, Fat 11.6 g, Fiber 19.4 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 502 mg, Sugar 19.1 g

SWEET POTATO, KALE AND CHICKEN STEW WITH PEANUT SAUCE



Sweet Potato, Kale and Chicken Stew With Peanut Sauce image

I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.

Provided by Mia in Germany

Categories     One Dish Meal

Time 40m

Yield 3 , 3 serving(s)

Number Of Ingredients 11

1/2 lb chicken breast
1 lb sweet potato
2 cups kale, shredded
2 shallots
1 garlic clove
1 inch ginger
1 tablespoon tamari
2 tablespoons olive oil
2 tablespoons peanut butter, natural style
1 tablespoon ras el hanout spice mix
salt, to taste

Steps:

  • Cook the chicken breasts with one shallot in 1 cup salted water until done.
  • Shred the chicken breasts, put back into broth and set aside.
  • Chop the second shallot, garlic clove and ginger finely.
  • Slice sweet potatoes into 1/2 inch thick, bite size pieces (the size that can be eaten with a spoon).
  • In a large, deep pan heat 2 tablespoons olive oil at medium heat and fry shallot, garlic and ginger with one tablespoon ras el hanut (or curry) until fragrant.
  • Add sliced sweet potato, fry until lightly browned, about 10 minutes.
  • Add kale and tamari and mix, then add chicken broth and meat, mix well, cover and let simmer for about five minutes.
  • Mix one tablespoon peanut butter with 1/2 cup hot water, stir until smooth.
  • As soon as sweet potatoes are soft, add dissolved peanut butter. Season with salt to taste and try if you want to add another tablespoon peanut butter.
  • Mix well, let simmer for another minute and serve immediately.

SPICY CHICKEN AND SWEET POTATO STEW



Spicy Chicken and Sweet Potato Stew image

Adapted from a recipe by RCKim at allrecipes.com. "With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings." Tastes even better the second day.

Provided by DrGaellon

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 21

1 teaspoon olive oil
1 onion, chopped
4 garlic cloves, minced
1 lb sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 lb 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 Dutch-processed cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
1 1/2 tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup sour cream
1/2 cup chopped fresh cilantro

Steps:

  • Heat olive oil in a large pot over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute 1 minute or until fragrant.
  • 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 into 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 sour cream and cilantro before serving.

Nutrition Facts : Calories 419.1, Fat 12.2, SaturatedFat 4.5, Cholesterol 71.9, Sodium 1034.6, Carbohydrate 48.9, Fiber 9.8, Sugar 10.5, Protein 31.4

CHICKEN AND SWEET POTATO STEW



CHICKEN AND SWEET POTATO STEW image

Categories     Soup/Stew     Chicken     Low Cal     High Fiber     Dinner     Lunch     Fall     Spring     Winter     Healthy

Yield 6 Servings

Number Of Ingredients 10

•6 bone-in chicken thighs, skin removed, trimmed of fat
•2 pounds sweet potatoes, peeled and cut into spears
•1/2 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
•1/2 teaspoon freshly ground pepper
•1 1/2 tablespoons white-wine vinegar

Steps:

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

Tips:

  • Use a variety of sweet potatoes. Different types of sweet potatoes have different flavors and textures, so using a mix will give your stew a more complex flavor and texture.
  • Don't overcook the chicken. Chicken is a delicate meat, so it's important to cook it just until it's cooked through. Overcooked chicken will be tough and dry.
  • Add vegetables. Vegetables are a great way to add flavor, nutrients, and color to your stew. Some good vegetables to add to chicken and sweet potato stew include carrots, celery, onion, and bell pepper.
  • Season to taste. Season your stew with salt, pepper, and other spices to taste. Be sure to taste the stew before serving and adjust the seasoning as needed.
  • Serve with a side of rice or bread. Chicken and sweet potato stew is a hearty and filling meal that can be served with a side of rice or bread.

Conclusion:

Chicken and sweet potato stew is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this stew is sure to become a family favorite.

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