Sweet Potato Chicken Stew

Fresh sweetness and just a touch of heat, this is a hearty meal bursting with flavor.

Interested in learning more about the nutritional elements of starchy vegetables? Check out this article!


  • 1 tablespoon olive oil
  • 1/2 yellow onion, finely diced
  • 1 red bell pepper, diced
  • 6 oz Baby Bella mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon salt
  • 6 cups water
  • 1 1/2 pounds boneless, skinless, chicken breast, cubed
  • 2 medium sweet potatoes, peeled, cubed
  • 14 oz can diced no salt added tomatoes with their juices
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 bay leaves
  • 1/4 cup fresh cilantro, chopped

Makes 6


    1. In a large soup pot over medium-high heat, add oil, onion, bell pepper and mushrooms. Saute until vegetables are tender and fragrant.
    2. Add in minced garlic, saute another 2-3 minutes.
    3. Add Italian Seasoning and salt, stir to combine and allow seasonings to toast slightly for about 1 minute.
    4. Pour in water, add cubed chicken, cubed sweet potatoes, tomatoes with their juices, pepper flakes (if using) and bay leaves.
    5. Cover and simmer for 40-50 minutes, until chicken is cooked through and no longer pink.
    6. Remove bay leaves. Serve hot garnished with fresh chopped cilantro.

Note: This recipe calls for 1.5 pounds of uncooked chicken, to save time you can substitute already cooked chicken from leftovers or a rotisserie chicken, simply wait and add pre-cooked chicken in at the end of the cooking.

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Nutrition facts

Per serving

  • calories: 231
  • calories from fat: 33
  • cholesterol: 74mg
  • dietary fiber: 3.1g
  • potassium: 609mg
  • protein: 26.8g
  • sodium: 464mg
  • sugars: 3.1g
  • total carbohydrates: 19.0g
  • total fat: 3.7g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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