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Why You'll Love This healthy batch-cooked chicken stew with spinach and sweet potatoes
- Easy to Make: This recipe is a breeze to prepare, and the best part is that it's a one-pot wonder, making cleanup a snap.
- Packed with Nutrients: This stew is a powerhouse of vitamins, minerals, and antioxidants, thanks to the sweet potatoes, spinach, and chicken.
- Customizable: Feel free to get creative and add your favorite spices, herbs, or vegetables to make this recipe your own.
- Make-Ahead Friendly: This stew is perfect for meal prep, as it can be made ahead of time and reheated when you're ready.
- Freezer-Friendly: If you want to stock up on this stew, you can freeze it for up to 3 months and thaw it when you're ready for a quick and easy meal.
- Comforting and Delicious: This stew is the perfect comfort food, with a rich and creamy broth and tender, fall-apart chicken.
- Budget-Friendly: This recipe is a great way to stretch your budget, as it uses affordable ingredients and makes a large batch of stew.
- Perfect for Special Diets: This stew is gluten-free, dairy-free, and paleo-friendly, making it a great option for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are the chicken, sweet potatoes, spinach, and chicken broth. The chicken provides a boost of protein, while the sweet potatoes add natural sweetness and creamy texture. The spinach adds a burst of freshness and nutrients, and the chicken broth brings everything together with its rich and savory flavor. When selecting these ingredients, be sure to choose organic and free-range options whenever possible, and opt for sweet potatoes that are high in antioxidants and fiber. You can also substitute the chicken with other proteins like turkey or beef, and add other spices and herbs to suit your taste.
How to Make healthy batch-cooked chicken stew with spinach and sweet potatoes
Chop the sweet potatoes into 1-inch cubes, and chop the onion and garlic into small pieces. Season the chicken with salt, pepper, and your favorite spices.
Heat a large Dutch oven over medium-high heat, and add a tablespoon of oil. Sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Reduce the heat to medium and add another tablespoon of oil to the pot. Add the chopped onion and cook until softened, about 5 minutes.
Add the chopped sweet potatoes, chicken broth, and browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season the stew with salt, pepper, and your favorite spices.
Serve the stew hot, garnished with fresh herbs and a side of crusty bread or over rice. Enjoy!
Tips for Perfect Results
Choose organic and free-range ingredients whenever possible to ensure the best flavor and nutrition.
Cook the chicken until it's just done, then let it rest before slicing or shredding to avoid drying it out.
Add aromatics like onion, garlic, and ginger to the pot for added depth and flavor.
Choose a large Dutch oven or heavy pot with a tight-fitting lid to ensure even cooking and to prevent the stew from drying out.
Let the stew rest for at least 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Don't be afraid to experiment with different spices and herbs to find the combination that works best for you.
Cook the stew in one pot to make cleanup a breeze and to ensure that all the flavors are infused into the dish.
Add a splash of lemon juice or vinegar to the stew to brighten the flavors and balance out the richness.
Common Mistakes to Avoid
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Overcooking the Chicken: Overcooking the chicken can make it dry and tough. To avoid this, cook the chicken until it's just done, then let it rest before slicing or shredding.
Fix: Cook the chicken to an internal temperature of 165°F (74°C), then let it rest for 10-15 minutes before serving.
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Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture. To avoid this, make sure to brown the chicken on all sides before adding the sweet potatoes and chicken broth.
Fix: Brown the chicken in a little oil until it's golden brown on all sides, about 5-7 minutes.
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Not Using Aromatics: Failing to add aromatics like onion, garlic, and ginger can result in a lack of depth and flavor. To avoid this, make sure to add aromatics to the pot before cooking the chicken and sweet potatoes.
Fix: Add aromatics like onion, garlic, and ginger to the pot before cooking the chicken and sweet potatoes.
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Not Letting it Rest: Failing to let the stew rest can result in a lack of flavor and texture. To avoid this, make sure to let the stew rest for at least 10-15 minutes before serving.
Fix: Let the stew rest for at least 10-15 minutes before serving to allow the flavors to meld together and the meat to relax.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Try using different proteins like turkey, beef, or pork instead of chicken for a change of pace.
Add some smoked paprika or liquid smoke to the stew for a deep, smoky flavor.
Try using different vegetables like carrots, bell peppers, or zucchini instead of sweet potatoes for a change of pace.
Add some fresh herbs like parsley, basil, or cilantro to the stew for a bright, fresh flavor.
Try using different broths like beef or vegetable broth instead of chicken broth for a change of pace.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the stew in the refrigerator for up to 3 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Make sure to cool it to room temperature before freezing, and 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.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving.
What can I serve with this recipe?
You can serve this recipe with a variety of sides, such as crusty bread, over rice, or with a side salad. It's also delicious served with some roasted vegetables or a side of quinoa.
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 gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the chicken broth and spices to ensure they are gluten-free.
Can I make this recipe with different types of protein?
Yes! You can make this recipe with different types of protein, such as turkey, beef, or pork. Just be sure to adjust the cooking time and temperature accordingly.
Is this recipe suitable for a special diet?
Yes! This recipe is suitable for a variety of special diets, including paleo, keto, and low-carb. Just be sure to check the ingredients and adjust the recipe accordingly to meet your dietary needs.
Can I make this recipe in a large batch?
Yes! You can make this recipe in a large batch, making it a great option for meal prep or for serving a crowd. Simply multiply the ingredients accordingly and adjust the cooking time as needed.
healthy batchcooked chicken stew with spinach and sweet potatoes
Ingredients
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cubed
- 2 cups fresh spinach leaves
- 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
Instructions
- Step 1: Prepare the ingredients. Chop the onion, mince the garlic, and cut the sweet potatoes into 1-inch cubes. Cut the chicken into 1-inch pieces and season with salt, pepper, and thyme.
- Step 2: Sear the chicken. Heat 1 tablespoon of olive oil in a large 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 3: Soften the onion and garlic. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Step 4: Add the sweet potatoes and chicken broth. Add the cubed sweet potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Step 5: Add the chicken and spinach. Add the browned chicken back to the pot and stir in the fresh spinach leaves. Cook until the spinach has wilted, about 2-3 minutes.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with additional thyme 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, then reheat and serve.
- Substitution: Swap the sweet potatoes for carrots or parsnips if desired.
- Pro tip: Use low-sodium chicken broth to reduce the sodium content of the stew.
