Chicken stew with sweet potatoes is the kind of recipe that wraps you up like your favorite blanket. Tender chunks of chicken, naturally sweet bites of sweet potatoes, and a creamy, herb-infused broth make every spoonful comforting, hearty, and absolutely irresistible. Plus, vibrant vegetables like carrots, green beans, and bell peppers add color, crunch, and loads of nutrition.

I’ve been making variations of this dish for years, especially during cooler months when my family craves something rich and warm. What makes this recipe extra special is its balance of flavors—savory chicken, earthy herbs, a touch of sweetness from the potatoes, and a luxurious creamy finish. It’s everything you love about a classic stew but with a fresher, lighter twist that’s delicious and wholesome.

Why This Chicken Stew with Sweet Potatoes Is So Irresistible

Rich, creamy flavor: The combination of heavy cream and chicken broth creates a velvety base you’ll want to sip straight from the bowl.
Time-saving one-pot meal: Everything cooks in a single pot—easy cleanup, fewer dishes, and maximum flavor.
Healthy yet satisfying: Packed with lean protein, sweet potatoes, and a rainbow of veggies, this is a nourishing meal that doesn’t feel heavy.
Customizable: Easily adapt this recipe for your favorite vegetables or herbs to suit your taste preferences.
Freezes beautifully: Make a big batch and freeze leftovers for those busy weeknights when you need a quick dinner solution.

Essential Ingredients for Perfect Chicken Stew with Sweet Potatoes

This dish is all about fresh, simple ingredients coming together in a harmonious, wholesome way. Let’s talk about some of the key players:

Chicken thighs: I love using boneless, skinless chicken thighs because they stay juicy and tender, even after simmering. If you prefer, you can swap these for chicken breasts, but keep an eye on them to avoid overcooking.
Sweet potatoes: Sweet potatoes add natural sweetness and a creamy texture to the stew. If you don’t have sweet potatoes on hand, butternut squash or even Yukon gold potatoes make great substitutes.
Vegetables: The mix of carrots, celery, and onion forms a classic flavor base for the stew, while green beans or peas bring a pop of color. Feel free to add other favorites like mushrooms, parsnips, or zucchini.
Heavy cream: Just a half cup transforms the broth into a luscious, creamy dream. You can substitute with half-and-half for a lighter option.

Chicken Stew with Sweet Potatoes Recipe Details

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Chicken Stew with Sweet Potatoes Ingredients

1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
2 tablespoons olive oil, divided
2 carrots, diced
1 small onion, chopped
2 ribs celery, diced
5 tablespoons all-purpose flour, divided
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
¼ teaspoon ground sage
Salt and black pepper to taste
1 ½ cups diced potatoes, peeled if using russets
1 ½ cups diced sweet potatoes, peeled
½ red bell pepper, finely diced
¼ cup white wine
4 cups chicken broth or chicken stock
1 cup green beans, cut into 1-inch pieces (or frozen peas, thawed)
½ cup heavy whipping cream

How to Make Chicken Stew with Sweet Potatoes

Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced chicken and brown on all sides (you don’t need to cook it through). Remove the chicken and set it aside.
Add the remaining olive oil to the pot, followed by the onion, carrots, and celery. Cook for about 3 minutes, stirring frequently, until the onion is slightly softened.
Stir in 3 tablespoons of flour along with the rosemary, thyme, sage, salt, and pepper. Cook for about 2 minutes to toast the flour and enhance the flavors.
Add the diced potatoes, sweet potatoes, and red bell pepper to the pot. Pour in the white wine, scraping up any browned bits stuck to the bottom of the pot.
Return the browned chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes.
After 30 minutes, remove the lid and stir in the green beans and heavy cream. If you’d like, thicken the stew by mixing the remaining 2 tablespoons of flour with 1 cup of water or broth in a jar. Shake well to eliminate lumps, then stir it into the bubbling stew to reach your desired thickness.
Let the stew simmer uncovered for an additional 10 minutes. Taste and adjust seasonings as needed before serving.

Expert Tips for the Best Chicken Stew with Sweet Potatoes

Don’t skip the searing: Browning the chicken adds depth to the stew’s flavor, so don’t rush this step.
Cut your vegetables uniformly: This ensures even cooking and makes every bite more enjoyable.
Thickening perfection: Be sure to shake your flour mixture vigorously to avoid lumps, and add it gradually to prevent over-thickening.
Make it a day ahead: Like most stews, this one tastes even better the next day as the flavors meld together.
Freezing tip: Skip the cream if you plan to freeze the stew. You can stir it in when reheating for a fresh, creamy finish.

Delicious Chicken Stew with Sweet Potatoes Variations

Lighter version: Use half-and-half instead of heavy cream and swap white wine for apple cider vinegar for a bit less indulgence.
Spicy kick: Add a teaspoon of smoked paprika or a pinch of cayenne for extra warmth.
Vegetarian adaptation: Replace the chicken with chickpeas and swap chicken broth for vegetable stock.

Chicken Stew with Sweet Potatoes FAQs

Can I use chicken breasts instead of thighs?

Yes, you can! Just keep an eye out to prevent overcooking, as chicken breasts can dry out faster than thighs.

What should I serve with chicken stew?

This stew is a complete meal on its own, but a crusty loaf of bread or even some fluffy biscuits make a wonderful addition for soaking up that creamy broth.

How long does this stew last in the fridge?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave until steaming hot.

Can I make this recipe dairy-free?

Absolutely! Use coconut milk in place of the heavy cream for a dairy-free alternative that still offers richness.

This chicken stew with sweet potatoes is warm, comforting, and packed with flavor. I can’t wait for you to try it! What’s your favorite cozy dish for chilly days? Let me know in the comments below—I’d love to hear from you!

Chicken Stew with Sweet Potatoes

This chicken stew with sweet potatoes is a warm, comforting dish that combines tender chicken, creamy sweet potatoes, and a rich broth, making it the best easy chicken stew recipe. Packed with wholesome ingredients, this one pot chicken stew meal is not only delicious but also healthy and customizable to your taste. Try this homemade chicken stew healthy recipe and enjoy with crusty bread!

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
2 tablespoons olive oil, divided
2 carrots, diced
1 small onion, chopped
2 ribs celery, diced
5 tablespoons all-purpose flour, divided
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
¼ teaspoon ground sage
Salt and black pepper to taste
1 ½ cups diced potatoes, peeled if using russets
1 ½ cups diced sweet potatoes, peeled
½ red bell pepper, finely diced
¼ cup white wine
4 cups chicken broth or chicken stock
1 cup green beans, cut into 1-inch pieces (or frozen peas, thawed)
½ cup heavy whipping cream

Instructions

Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced chicken and brown on all sides (you don’t need to cook it through). Remove the chicken and set it aside.
Add the remaining olive oil to the pot, followed by the onion, carrots, and celery. Cook for about 3 minutes, stirring frequently, until the onion is slightly softened.
Stir in 3 tablespoons of flour along with the rosemary, thyme, sage, salt, and pepper. Cook for about 2 minutes to toast the flour and enhance the flavors.
Add the diced potatoes, sweet potatoes, and red bell pepper to the pot. Pour in the white wine, scraping up any browned bits stuck to the bottom of the pot.
Return the browned chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes.
After 30 minutes, remove the lid and stir in the green beans and heavy cream. If you'd like, thicken the stew by mixing the remaining 2 tablespoons of flour with 1 cup of water or broth in a jar. Shake well to eliminate lumps, then stir it into the bubbling stew to reach your desired thickness.
Let the stew simmer uncovered for an additional 10 minutes. Taste and adjust seasonings as needed before serving.

Comforting Chicken Stew with Sweet Potatoes – A One Pot Wonder