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4.4 from 267 votes

Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew is a cozy dinner made with simple, wholesome ingredients that will make you forget all about those flavorless versions you've had in the past!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 354 kcal
Course: Soup , Dinner
Cuisine: American

Ingredients

  • 3 lices of bacon chopped
  • 1 1/2 pounds boneless skinless chicken thighs cut into approximately 1 inch pieces
  • 1/2 of a yellow onion diced
  • 1/2 cup diced celery
  • 1 cup diced carrots
  • 1 1/2 teaspoons grated garlic
  • 1 pound sweet potatoes peeled and cut into approximately 2 inch chunks
  • 3/4 cup dry white wine
  • 2 teaspoons low sodium tamari or soy sauce
  • 1 tablespoon fresh thyme leaves minced
  • 1 teaspoon poultry seasoning
  • Kosher salt and fresh ground black pepper to taste
  • 4 1/2 cups low sodium chicken broth
  • 2 tablespoons cornstarch + 2 tablespoons chicken broth or water whisked together to form a slurry
  • 3 tablespoons chopped fresh flat leaf parsley

Instructions

    Cup of Yum
  1. 1.    Heat a large pot over medium heat and add in the chopped bacon. Cook the bacon until crisp then remove from the pot onto a plate lined with paper towels. Pour all of the bacon grease out of the pot except for 1 tablespoon.
  2. 2.    Turn the heat up to medium-high and add in the chicken thighs. Season with salt and pepper and cook for about 4 minutes turning once halfway through. The chicken should not be fully cooked. Remove from the pot onto the plate with the bacon.
  3. 3.    Leave just enough grease in the pot to sauté the vegetables. Add in the onion, celery and carrots and sauté 4 minutes. Add in the garlic and sauté 1 minute longer. Stir in the sweet potatoes.
  4. 4.    Pour the wine and tamari into the pot and scrape up any of the brown bits from the bottom of the pot. Let the wine reduce for about a minute and add the chicken back in. Pour in the chicken broth and add in the thyme and poultry seasoning. Stir everything together and bring to a boil.
  5. 5.    Once boiling, reduce the heat to low and cover with a lid. Simmer the stew until the sweet potatoes are fork tender, about 20-25 minutes.
  6. 6.    Pour the cornstarch slurry into the pot and stir everything together. Bring the stew to a boil and continue to stir until it thickens. Remove from the heat and taste for seasoning. Top with chopped parsley and serve.

Nutrition Information

Calories 354kcal (18%) Carbohydrates 23g (8%) Protein 35g (70%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Cholesterol 144mg (48%) Sodium 723mg (30%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 354

% Daily Value*

Calories 354kcal 18%
Carbohydrates 23g 8%
Protein 35g 70%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g 47%
Cholesterol 144mg 48%
Sodium 723mg 30%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.