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Why You'll Love This Hearty One-Pot Chicken and Kale Stew with Sweet Potatoes for Cold Days
- Easy to Make: This recipe is a one-pot wonder, meaning you can cook everything in one pot, making cleanup a breeze.
- Packed with Nutrients: This stew is filled with protein-rich chicken, fiber-rich sweet potatoes, and vitamin-rich kale, making it a nutritious and satisfying meal.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different spices, herbs, or vegetables.
- Comforting and Warming: This stew is the perfect remedy for a cold winter's day, filling your belly and warming your heart.
- Make-Ahead Friendly: You can make this stew ahead of time and refrigerate or freeze it for later, making it a great option for meal prep.
- Budget-Friendly: This recipe is made with affordable ingredients, making it a great option for families or individuals on a budget.
- Gluten-Free and Dairy-Free: This recipe is free from common allergens, making it a great option for those with dietary restrictions.
- Perfect for a Crowd: This recipe makes a large batch of stew, making it perfect for feeding a crowd or meal prepping for the week.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, kale, onions, garlic, and chicken broth. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The kale adds a burst of nutrients and earthy flavor, while the onions and garlic add depth and aroma. The chicken broth brings everything together, adding moisture and flavor to the stew. When selecting these ingredients, choose organic and fresh options whenever possible, and consider using boneless, skinless chicken breast or thighs for easier cooking.
How to Make Hearty One-Pot Chicken and Kale Stew with Sweet Potatoes for Cold Days
Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat until shimmering.
Add 1 pound of chicken breast or thighs to the pot, season with salt and pepper, 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, chopped, and cook until softened and translucent, about 5 minutes.
Add 3 cloves of garlic, minced, and 2 cups of chopped kale to the pot. Cook until the kale is wilted, about 3-5 minutes.
Add 2 large sweet potatoes, peeled and chopped, and 4 cups of chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, covered, until the sweet potatoes are tender, about 20-25 minutes.
Add the cooked chicken back to the pot and stir to combine. Season the stew with salt and pepper to taste, then serve hot.
Tips for Perfect Results
Choose fresh, organic ingredients whenever possible to ensure the best flavor and texture.
Cook the chicken until it's just browned and cooked through, then remove it from the pot to prevent overcooking.
Choose a large, heavy pot with a tight-fitting lid to ensure even cooking and to prevent the stew from boiling over.
Let the stew simmer for at least 20-25 minutes to allow the flavors to meld together and the sweet potatoes to become tender.
Taste the stew regularly and adjust the seasoning as needed to ensure the best flavor.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Cook the chicken until it's just browned and cooked through, then remove it from the pot to prevent overcooking.
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Not Letting it Simmer:
Fix: Let the stew simmer for at least 20-25 minutes to allow the flavors to meld together and the sweet potatoes to become tender.
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Not Seasoning to Taste:
Fix: Taste the stew regularly and adjust the seasoning as needed to ensure the best flavor.
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Using Low-Quality Ingredients:
Fix: Choose fresh, organic ingredients whenever possible to ensure the best flavor and texture.
Variations & Substitutions
Add a diced jalapeno or serrano pepper to the pot for an extra kick of heat.
Add 1 cup of sliced mushrooms to the pot with the onions and garlic for added depth of flavor.
Use 2 large carrots or 2 large parsnips as a substitute for the sweet potatoes.
Use 2 cups of chopped collard greens or 2 cups of chopped spinach as a substitute for the kale.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 3-5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3-4 months. Thaw the stew overnight in the refrigerator, then reheat 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.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3-4 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. However, if you're using a store-bought chicken broth, be sure to check the ingredients list for any gluten-containing ingredients.
Can I use different types of protein?
Yes! You can use different types of protein such as beef, pork, or turkey in place of the chicken. Simply adjust the cooking time and seasoning accordingly.
Is this recipe suitable for a crowd?
Yes! This recipe makes a large batch of stew, making it perfect for feeding a crowd or meal prepping for the week. Simply multiply the ingredients as needed to feed your group.
Can I add other vegetables to the stew?
Yes! You can add other vegetables such as carrots, potatoes, or zucchini to the stew. Simply adjust the cooking time and seasoning accordingly.
Is this recipe suitable for a weeknight dinner?
Yes! This recipe is quick and easy to make, making it a great option for a weeknight dinner. Simply cook the stew while you're preparing other tasks, and serve hot.
hearty onepot chicken and kale stew with sweet potatoes for cold days
Ingredients
- 1 1/2 pounds 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 cup water
Instructions
- Step 1: Heat Oil and Cook Chicken. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned, 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, until fragrant.
- Step 3: Add Sweet Potatoes and Kale. Add the diced sweet potatoes and chopped kale to the pot. Cook, stirring occasionally, for 5 minutes, until the sweet potatoes start to soften.
- Step 4: Add Chicken Broth and Water. Pour in the chicken broth and water, 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 20-25 minutes, or until the sweet potatoes are tender.
- Step 5: Season and Serve. Season the stew with salt, pepper, and thyme. Serve hot, garnished with chopped fresh herbs, if desired.
- Step 6: Store Leftovers. Let the stew cool completely, then refrigerate or freeze for later use.
Recipe Notes
- To make this recipe ahead, prepare the stew through step 4, then refrigerate or freeze until ready to serve.
- You can substitute other leafy greens, such as spinach or collard greens, for the kale if you prefer.
- For a creamier stew, add 1/4 cup heavy cream or half-and-half towards the end of cooking time.
- To make this recipe in a slow cooker, brown the chicken and cook the onion and garlic in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
