Chicken, Sweet Potato, and Mushroom Stew recipe

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Ingredients

3 tablespoons olive oil
1 large onion, chopped
2 carrots, shredded
1 (8 ounce) package baby bella mushrooms, halved
1 chicken breast, cut into small pieces, or more to taste
5 sweet potatoes, quartered, or more to taste
4 cloves garlic, minced
3 cups chicken broth
salt and ground black pepper to taste
1 (15 ounce) can kidney beans, drained and rinsed

Nutrition Info

558.9 calories
carbohydrate: 97.4 g
cholesterol: 14.6 mg
fat: 11.6 g
fiber: 19.4 g
protein: 19.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 502 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a 5-quart pot over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Add carrots, cook and stir until softened, 3 to 4 minutes. Stir in mushrooms, cook until browned, 4 to 5 minutes.

  2. Stir chicken breast into the pot, cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans, cook until heated through, about 3 minutes.

Recipe Yield

4 servings

Recipe Note

I came up with this recipe because, like many of us, I try to cook healthy. I substituted red meat for chicken breast and regular potatoes for sweet potatoes. It came out so much better and more moist than I could ever imagine. I want to share it and see what people think about it.

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