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Why You'll Love This easy batch-cooked chicken stew with spinach and sweet potatoes for dinner
- Easy to Make: This recipe is perfect for busy weeknights, as it's quick to prepare and cook.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make the stew your own.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy dinner.
- Batch Cooking: Make a big batch of this stew and enjoy it throughout the week, or freeze it for later.
- Versatile: Serve the stew with your favorite sides, such as crusty bread, rice, or roasted vegetables.
- Cost-Effective: This recipe uses affordable ingredients and makes a large quantity, making it a great option for families or meal prep.
- Delicious: The combination of chicken, sweet potatoes, and spinach creates a rich and savory flavor profile that's sure to please.
- Perfect for Any Time of Year: Whether it's a cold winter night or a chilly spring evening, this stew is the perfect comfort food.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, fresh spinach, diced tomatoes, and chicken broth. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The spinach adds a burst of freshness and nutrients, and the diced tomatoes add a touch of acidity and flavor. Finally, the chicken broth helps to bring all the flavors together and creates a rich and savory sauce. When selecting your ingredients, choose fresh and high-quality options whenever possible. For the chicken, you can use either breast or thighs, depending on your preference. For the sweet potatoes, look for ones that are firm and have a smooth skin. For the spinach, choose fresh leaves with no signs of wilt or damage. For the diced tomatoes, use a high-quality canned option or fresh tomatoes that have been diced and cooked.
How to Make easy batch-cooked chicken stew with spinach and sweet potatoes for dinner
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1-inch cubes. Season with salt and pepper to taste.
Place the sweet potatoes on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and toss to coat. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
In a large Dutch oven or pot, heat 2 tablespoons of olive oil 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.
Reduce the heat to medium and add the diced onion to the pot. Cook until the onion is softened and translucent, about 5 minutes.
Add the minced garlic and dried thyme to the pot. Cook for 1-2 minutes, or until fragrant.
Pour in the chicken broth and add the diced tomatoes. Stir to combine and bring the mixture to a simmer.
Add the cooked chicken and roasted sweet potatoes to the pot. Stir to combine and simmer for 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Stir in the fresh spinach leaves and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
Serve the stew hot, garnished with fresh herbs or a sprinkle of paprika. Enjoy with your favorite sides, such as crusty bread or roasted vegetables.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your stew.
Make sure to cook the chicken and sweet potatoes in batches if necessary, to prevent overcrowding the pot and ensuring even cooking.
A squeeze of fresh lemon juice or a splash of vinegar can help to brighten the flavors in the stew and balance out the richness.
Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the meat to relax.
Feel free to experiment with different spices and herbs to find the combination that works best for you.
Don't be afraid to add your own favorite ingredients or substitutions to make the recipe your own.
Choose a pot that is large enough to hold all the ingredients and has a heavy bottom to prevent scorching.
Don't be afraid to taste and adjust the seasoning as you go, to ensure the best flavor in your stew.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C), but avoid overcooking it, as it can become dry and tough.
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Not Deglazing the Pot:
Fix: Make sure to deglaze the pot with a little liquid, such as wine or broth, to release all the flavorful browned bits from the bottom of the pot.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together and the meat to relax.
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Not Adjusting the Seasoning:
Fix: Taste and adjust the seasoning as you go, to ensure the best flavor in your stew.
Variations & Substitutions
Add some heat to your stew by adding diced jalapenos or red pepper flakes. You can also add some smoked paprika for a smoky flavor.
Add some Mediterranean flavors to your stew by adding Kalamata olives, artichoke hearts, and feta cheese. You can also add some sun-dried tomatoes for a burst of flavor.
Make the stew vegetarian by substituting the chicken with roasted eggplant or portobello mushrooms. You can also add some canned chickpeas or black beans for extra protein.
Make the stew gluten-free by substituting the all-purpose flour with gluten-free flour or cornstarch. You can also use gluten-free chicken broth and make sure to check the labels of any store-bought ingredients.
Make the stew dairy-free by substituting the heavy cream or yogurt with a non-dairy alternative such as coconut cream or almond milk. You can also use dairy-free cheese or omit it altogether.
Make the stew low-sodium by using low-sodium chicken broth and omitting any added salt. You can also use salt-free seasoning blends to add flavor without the salt.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
The stew can be stored in the refrigerator for up to 3-5 days. Make sure to cool it to room temperature before refrigerating and store it in an airtight container.
The stew can be frozen for up to 3-6 months. Make sure to cool it to room temperature before freezing and store it in an airtight container or freezer bag. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
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 3-6 months. Make sure to cool it to room temperature before freezing and store it in an airtight container or freezer bag. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Is this recipe gluten-free?
This recipe can be made gluten-free by substituting the all-purpose flour with gluten-free flour or cornstarch. You can also use gluten-free chicken broth and make sure to check the labels of any store-bought ingredients.
Can I use different types of protein?
Yes, you can use different types of protein such as beef, pork, or lamb. You can also use tofu or tempeh for a vegetarian or vegan option. Just adjust the cooking time and method according to the protein you choose.
Can I add other vegetables to this recipe?
Yes, you can add other vegetables to this recipe such as carrots, bell peppers, or zucchini. Just adjust the cooking time and method according to the vegetables you choose.
Is this recipe suitable for a crowd?
Yes, this recipe is perfect for a crowd! You can easily double or triple the recipe to feed a large group of people. Just adjust the cooking time and method according to the size of your crowd.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker! Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Is this recipe kid-friendly?
Yes, this recipe is kid-friendly! The flavors are mild and the texture is tender, making it perfect for kids. You can also adjust the amount of spices and herbs to suit your child's taste preferences.
easy batchcooked chicken stew with spinach and sweet potatoes for dinner
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup frozen spinach, thawed and drained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup diced bell peppers (optional)
Instructions
- Step 1: Heat the oil in a large pot. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 3: Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Step 4: Add the sweet potatoes and cook for 5 minutes. Add the cubed sweet potatoes to the pot and cook for 5 minutes, until they start to soften.
- Step 5: Add the chicken broth, thyme, salt, and pepper. Add the chicken broth, dried thyme, salt, and pepper to the pot. Stir to combine.
- Step 6: Return the chicken to the pot and bring to a boil. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to medium-low and simmer, covered, for 15-20 minutes, until the chicken is cooked through and the sweet potatoes are tender.
- Step 7: Stir in the spinach and cook until wilted. Stir in the frozen spinach and cook until wilted, about 1-2 minutes.
- Step 8: Serve hot and enjoy! Serve the chicken stew hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to serve.
- Substitution: Swap the sweet potatoes for regular potatoes or carrots, if desired.
- Pro tip: Use low-sodium chicken broth to reduce the salt content of the stew.
- Variation: Add diced bell peppers or other vegetables to the stew for added flavor and nutrition.
