This hearty chicken stew with sweet potatoes and black beans is a nutritious, one-pot meal that’s both comforting and wholesome.
Packed with high-quality protein, fiber-rich beans, and vitamin-loaded sweet potatoes, it’s naturally low in saturated fat and gluten-free.
Quick to prepare and perfect for meal prep, it’s a satisfying option for weeknight dinners or cozy lunches.
Chicken and Sweet Potato Stew
Equipment
- 1-Large pot
- Potato masher or immersion blender
- Cutting board
- Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 4 cups chicken broth or stock
- 15 oz canned fire-roasted diced tomatoes
- 15 oz canned black beans drained and rinsed (or 1.5 cups cooked beans)
- 1 teaspoon smoked paprika
- Kosher salt to taste
- Black pepper to taste
- 2 medium sweet potatoes peeled and diced into 1-inch cubes (about 4 cups)
- 2 –3 cups cooked shredded chicken such as rotisserie
- 2 tablespoons fresh parsley chopped (plus extra for garnish)
Instructions
- Prepare the Onion Base: Begin by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium-high heat. Once the oil shimmers gently, add the diced onion. Stir continuously for 2–3 minutes, or until the onion becomes soft, translucent, and slightly fragrant. This step builds a flavorful base for the stew, allowing the natural sweetness of the onion to meld with the other ingredients.
- Add the Broth and Tomatoes: Carefully pour in 4 cups of chicken broth (or stock) and the full 15-ounce can of fire-roasted diced tomatoes, including their juices. Stir gently to combine the liquid with the softened onions, creating a rich, flavorful soup base that will nourish the sweet potatoes and beans as they cook.
- Incorporate Black Beans and Seasonings: Add 15 ounces of drained and rinsed black beans to the pot. Sprinkle in 1 teaspoon of smoked paprika, followed by salt and black pepper to taste. Stir well to ensure that the beans and seasonings are evenly distributed. This step enhances depth of flavor while keeping the stew balanced and hearty.
- Bring the Mixture to a Boil: Increase the heat slightly and bring the pot’s contents to a gentle boil. This ensures that the flavors start to marry together, and the liquid becomes infused with the aroma of smoked paprika, onions, and tomatoes. Keep an eye on the pot to prevent the liquid from boiling over.
- Add Sweet Potatoes and Simmer: Once the mixture is boiling, reduce the heat to low and carefully add the diced sweet potatoes. Stir them into the liquid so that they are fully submerged. Cover the pot partially with a lid and let the stew simmer gently for approximately 15 minutes. Check occasionally, stirring to prevent sticking, until the sweet potatoes are tender when pierced with a fork. This slow simmer ensures even cooking and allows the natural sweetness of the potatoes to infuse the stew.
- Thicken the Stew Slightly: After the sweet potatoes are cooked through, use a potato masher to gently mash a few portions of the sweet potatoes and black beans directly in the pot. Alternatively, you may use a few pulses of an immersion blender. Do not fully puree; leave plenty of intact sweet potatoes and beans for texture. This step creates a thicker, creamier consistency without losing the chunky, comforting feel of a classic stew.
- Add Shredded Chicken: Turn off the heat and add 2–3 cups of cooked shredded chicken to the stew. Stir gently to combine, ensuring that the chicken is evenly distributed and begins to warm through. The residual heat of the stew will thoroughly heat the chicken without overcooking it, keeping it moist and tender.
- Finish with Fresh Parsley: Sprinkle 2 tablespoons of chopped fresh parsley into the pot and give a gentle stir. This adds a burst of color, freshness, and subtle herbaceous flavor that brightens the stew. Allow the stew to sit for a minute so the parsley and chicken flavors meld with the warm broth.
- Serve Hot and Garnish: Ladle the stew into bowls and garnish with additional fresh parsley if desired. Serve immediately while warm, enjoying the hearty combination of sweet potatoes, black beans, and shredded chicken. This stew pairs beautifully with a side of brown rice, quinoa, or crusty bread for a complete, satisfying meal.
Notes
- For a Paleo or Whole30 version, simply omit the black beans and use extra chicken or vegetables to maintain volume.
- To make this vegetarian or vegan, replace the chicken with extra beans or lentils, and substitute vegetable broth for chicken broth.
- Adjust the thickness by mashing some of the sweet potatoes and beans or leaving the stew more brothy depending on your preference.
- For an extra flavor boost, a pinch of cayenne pepper with smoked paprika adds gentle heat without overwhelming the dish.
- If using raw chicken, poach it with the sweet potatoes in the simmering broth for 20 minutes, shred, and then stir it back in.
Chef’s Secrets: Tips For Perfect Stew
The secret to a deeply flavorful stew lies in layering.
Start by sautéing the onions until soft and fragrant—this develops the base flavor.
Using fire-roasted tomatoes adds a subtle smokiness that complements the smoked paprika and black beans.
When mashing the sweet potatoes and beans, only partially mash to retain texture and body, giving the stew a satisfying, rustic feel.
Always taste and adjust salt and pepper gradually to allow the flavors to develop naturally.
Fresh parsley added at the end brightens the stew and prevents the herbs from turning bitter.
Serving Suggestions: Ideas For Enjoying Stew
This chicken stew is versatile and pairs beautifully with a variety of sides.
For a low-carb option, serve as is, or scoop it over cauliflower rice.
For a heartier meal, spoon it over cooked quinoa, brown rice, or farro.
Garnish with extra fresh herbs or a dollop of plain Greek yogurt for creaminess.
It also works well as a meal-prep option portion it into containers and top with fresh herbs just before eating.
A side of crusty bread can also help soak up the rich, flavorful broth.
Storage Tips: Keeping Stew Fresh Longer
Store leftover stew in an airtight container in the refrigerator for up to 4–5 days.
Reheat gently on the stovetop over low heat to preserve texture, or microwave in short intervals, stirring between sessions.
For long-term storage, freeze in portioned containers for up to six months.
When reheating from frozen, thaw overnight in the refrigerator or warm gently on the stovetop to maintain the integrity of the sweet potatoes and chicken.
Adding a splash of broth when reheating can help refresh the texture.
Frequently Asked Questions
1. Can I make this stew ahead of time?
Yes! The flavors often improve when the stew sits for a few hours or overnight, making it an excellent make-ahead option for meal prep or busy weeknights.
2. Can I use frozen sweet potatoes?
Absolutely. Just cut them into uniform cubes and add them to the pot a few minutes earlier than fresh potatoes to ensure even cooking.
3. How do I make this vegan or vegetarian?
Replace the chicken with additional beans, lentils, or chickpeas, and use vegetable broth instead of chicken broth. The stew remains hearty and high in protein.
4. Can I use canned or fresh chicken?
Yes. Shredded rotisserie chicken is quick and convenient, but you can also poach raw chicken in the simmering stew. Simply cook for about 20 minutes until fully cooked, shred, and return to the pot.
5. How can I adjust the thickness of the stew?
Mash some of the sweet potatoes and beans directly in the pot to naturally thicken the stew. For a thinner stew, leave the ingredients whole or add a little extra broth.
