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Why You'll Love This onepot chicken kale and sweet potato stew for easy weeknight meals
- Easy to Make: This recipe requires minimal preparation and can be cooked in under an hour.
- One-Pot Wonder: Cook everything in one pot, making cleanup a breeze.
- Nutritious: Packed with protein, fiber, and vitamins from the chicken, kale, and sweet potatoes.
- Customizable: Adjust the seasoning and ingredients to suit your taste preferences.
- Leftovers: Enjoy the stew for lunch or dinner the next day, and it's perfect for meal prep.
- Comforting: The combination of chicken, kale, and sweet potatoes in a flavorful broth is the perfect comfort food.
- Affordable: This recipe uses affordable ingredients and makes a large batch, perfect for families or meal prep.
- Gluten-Free: This recipe is gluten-free, making it perfect for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, kale, sweet potatoes, onions, garlic, and chicken broth. The chicken provides lean protein, while the kale adds a boost of vitamins and antioxidants. The sweet potatoes add natural sweetness and creamy texture, while the onions and garlic add depth of flavor. The chicken broth brings everything together, adding moisture and flavor to the stew. When selecting these ingredients, choose fresh and organic options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the kale, choose curly or lacinato kale, and remove the stems before chopping. For the sweet potatoes, choose large, firm sweet potatoes and peel them before dicing.
How to Make onepot chicken kale and sweet potato stew for easy weeknight meals
Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat.
Add 1 pound of chicken breast or thighs to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add 1 large onion to the pot and cook until softened, about 5 minutes. Add 3 cloves of minced garlic and cook for an additional minute.
Add 2 large sweet potatoes, peeled and diced, to the pot. Cook for 5 minutes, stirring occasionally.
Add 4 cups of chicken broth to the pot, along with the browned chicken. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Add 2 cups of chopped kale to the pot and cook until wilted, about 5 minutes. Season the stew with salt, pepper, and any desired additional seasonings.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and nutrition.
Cook the chicken until it's just done, then remove it from the pot to prevent overcooking.
Taste and adjust the seasoning as needed to ensure the stew is flavorful and balanced.
Add the kale to the pot at the end of cooking to preserve its nutrients and texture.
Choose a large Dutch oven or pot with a heavy bottom to ensure even cooking and prevent scorching.
Add your favorite spices and herbs to the stew to give it a unique flavor.
Cook the stew in advance and portion it out for easy meal prep throughout the week.
Cool the stew, then freeze it for up to 3 months for a quick and easy meal later.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it's just done, then remove it from the pot to prevent overcooking.
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Not Adjusting the Seasoning:
Fix: Taste and adjust the seasoning as needed to ensure the stew is flavorful and balanced.
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Not Using the Right Pot:
Fix: Choose a large Dutch oven or pot with a heavy bottom to ensure even cooking and prevent scorching.
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Not Adding the Kale at the End:
Fix: Add the kale to the pot at the end of cooking to preserve its nutrients and texture.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Replace the chicken with roasted tofu or tempeh, and use vegetable broth instead of chicken broth.
Use gluten-free chicken broth and be sure to check the ingredients of any store-bought spices or seasonings.
Replace the sweet potatoes with cauliflower or turnips, and reduce the amount of chicken broth used.
Replace any dairy products with non-dairy alternatives, such as coconut milk or almond milk.
Cook the stew in a slow cooker on low for 6-8 hours, or on high for 3-4 hours.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it.
Store the stew in an airtight container in the refrigerator for up to 5 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
Cool the stew, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. However, be sure to check the ingredients of any store-bought spices or seasonings to ensure they are gluten-free.
Can I use frozen kale?
Yes, you can use frozen kale. Simply thaw it according to the package instructions and squeeze out any excess water before adding it to the stew.
How do I reheat the stew?
To reheat the stew, simply place it in a pot over low heat and warm it until it reaches an internal temperature of 165°F (74°C). You can also reheat it in the microwave in 30-second increments, stirring between each heating, until it's hot and steaming.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
Is this recipe suitable for meal prep?
Yes, this recipe is perfect for meal prep. Simply cook the stew, portion it out into individual containers, and refrigerate or freeze it for up to 5 days. Reheat it as needed for a quick and easy meal.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your taste preferences. Some ideas include diced bell peppers, chopped carrots, or canned beans. Simply add them to the pot along with the other ingredients and adjust the cooking time as needed.
How do I know if the stew is done?
The stew is done when the chicken is cooked through and the sweet potatoes are tender. You can check the internal temperature of the chicken to ensure it reaches 165°F (74°C). You can also check the texture of the sweet potatoes by inserting a fork or knife - if it slides in easily, they're done.
onepot chicken kale and sweet potato stew for easy weeknight meals
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and diced
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1/2 cup heavy cream or half-and-half (optional)
Instructions
- Step 1: Heat Oil and Sear Chicken. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 2: Soften Onions and Garlic. Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 3: Add Sweet Potatoes and Spices. Add the diced sweet potatoes, thyme, salt, and pepper to the pot. Cook, stirring occasionally, for 5 minutes.
- Step 4: Add Chicken Broth and Browned Chicken. Pour in the chicken broth and add the browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 15-20 minutes, or until the sweet potatoes are tender.
- Step 5: Add Kale and Heavy Cream (if using). Stir in the chopped kale and cook, covered, until wilted, about 5 minutes. If using heavy cream or half-and-half, stir it in during the last 2 minutes of cooking.
- Step 6: Serve and Enjoy. Serve the stew hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- To make this recipe ahead, prepare the stew through Step 4, then refrigerate or freeze until ready to finish cooking.
- For a creamier stew, use half-and-half or heavy cream. For a lighter version, use chicken broth or water.
- Swap out the kale for other leafy greens, such as spinach or collard greens, if you prefer.
- Serve with crusty bread or over mashed potatoes for a hearty meal.
