Best 3 Smoky Sweet Potato Chicken Stoup Recipes

Smoky Sweet Potato Chicken Stew is a flavorful and satisfying dish that combines the earthy taste of sweet potatoes with tender chicken, smoky bacon, and a variety of vegetables. This hearty stew is perfect for a chilly day, and it's easy to make in a slow cooker. Simply toss all of the ingredients in the slow cooker and let it do the rest of the work. In just a few hours, you'll have a delicious and comforting meal that the whole family will love.

Here are our top 3 tried and tested recipes!

SMOKY SWEET POTATO CHICKEN STOUP

Smoky Sweet Potato Chicken Stoup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme, eyeball it
1 bay leaf
1 cup dry white wine, eyeball it
5 cups chicken stock
1 large sweet potato
3/4 to 1 pound chicken tenders, cut into bite size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish, optional

Steps:

Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan.
While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

SMOKY SWEET-POTATO CHICKEN STOUP

Smoky Sweet-Potato Chicken Stoup image

Categories Chicken Potato Simmer

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
2 medium carrots, peeled
2 celery ribs
1 large onion, peeled and halved
1 large sweet potato
2 garlic cloves, chopped
1 chipotle chili in adobo, finely chopped
Salt and black pepper
1/2 teaspoon dried thyme (eyeball it)
1 bay leaf
1 cup dry white wine (eyeball it)
1 quart plus 1 cup chicken stock
1 package chicken tenders, cut into bite-size pieces
4 scallions, thinly sliced
1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped
1/2 cup sour cream, for garnish (optional)

Steps:

Heat a soup pot over medium-high heat with the EVOO. While the oil heats, cut the carrots in half lengthwise, then slice into thin half moons. Add the carrots to the pot, stirring to coat the carrots in the oil. Chop and drop in the celery and onion, chopping them as small as you can, but don't make yourself crazy.
Peel and then cut the sweet potato into quarters lengthwise, then thinly slice them into bite-size pieces. Add the sweet potatoes, garlic, and chipotle and stir to combine. Season the veggies with salt and pepper, the thyme, and the bay leaf. Cook the veggies together for 1 minute. Add the wine to the vegetables and reduce for a minute. Add the stock to the pot, cover the pot, and raise the heat to high.
When the stoup boils, remove the cover and simmer over low heat for 10 minutes. Add the cut-up chicken and simmer for 5 minutes, or until the sweet potatoes are tender and the chicken is cooked through. Turn the heat off, discard the bay leaf, and stir in the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

SMOKY SWEET POTATO CHICKEN STOUP RECIPE

smoky sweet potato chicken stoup Recipe image

Provided by joanmarie

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1 to 2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme, eyeball it
1 bay leaf
1 cup dry white wine, eyeball it
5 cups chicken stock
1 large sweet potato
3/4 to 1 pound chicken tenders, cut into bite size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish, optional

Steps:

Heat a soup pot over medium-high heat with 2 tablespoons of extra-virgin olive oil, about 2 turns of the pan. While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the oil. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together 1 minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes. Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite size pieces. Add the cut chicken and sweet potatoes and simmer 5 minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

Tips:

For a smoky flavor, use a smoked paprika or chipotle powder. You can also add a few drops of liquid smoke.
If you don't have chicken thighs, you can use boneless, skinless chicken breasts. Just be sure to adjust the cooking time accordingly.
To make the stew thicker, add a cornstarch slurry. In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water until smooth. Stir the slurry into the stew and bring to a boil. Reduce heat and simmer for 1-2 minutes, or until the stew has thickened.
Serve the stew with your favorite sides, such as rice, mashed potatoes, or crusty bread.

Conclusion:

This smoky sweet potato chicken stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The stew is packed with flavor and the chicken is tender and juicy. The sweet potatoes add a natural sweetness to the stew, while the smoky paprika gives it a rich, smoky flavor. This stew is sure to be a hit with your family and friends.