Chicken Stew with Sweet Potatoes and Black Beans

This Chicken Stew with Sweet Potatoes and Black Beans is a hearty, flavorful one-pot meal that comes together in just 30 minutes. Tender sweet potatoes, protein-rich black beans, fire-roasted tomatoes, and shredded chicken simmer together in a smoky, savory broth for a comforting stew that’s perfect for busy weeknights.

The sweet potatoes give the stew a naturally satisfying texture, while partially mashing them with the beans thickens the broth without needing flour or cream. It’s naturally gluten-free and grain-free, and you can easily adapt it for Paleo, Whole30, vegetarian, or vegan diets.

Why You’ll Love This Recipe

• Ready in 30 minutes: A quick and satisfying dinner for busy evenings.
• One-pot convenience: Everything comes together in a single large pot for easy cleanup.
• Packed with vegetables and protein: Sweet potatoes, black beans, tomatoes, and chicken make this a nourishing meal.
• Naturally gluten-free and grain-free: No flour or grains are needed to thicken the stew.
• Easy to customize: Adjust the spice level, change the protein, or leave out the beans for a Paleo-friendly version.

Ingredients

• Extra-virgin olive oil: Used to sauté the onion and create the flavorful base of the stew.
• Onion: Adds savory depth and a touch of natural sweetness.
• Chicken broth: Forms the flavorful liquid base and helps the sweet potatoes cook.
• Fire-roasted diced tomatoes: Bring acidity, richness, and a subtle smoky flavor.
• Black beans: Add protein, fiber, and a hearty texture.
• Smoked paprika: Gives the stew a warm, smoky flavor.
• Kosher salt and black pepper: Season the stew and bring all the flavors together.
• Sweet potatoes: Add natural sweetness, nutrients, and body while helping thicken the stew when mashed.
• Cooked shredded chicken: Rotisserie chicken is a convenient option, but any cooked shredded chicken works well.
• Fresh parsley: Adds freshness and a bright finishing touch.

How to Make Chicken Stew with Sweet Potatoes and Black Beans

Sauté the Onion

Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 2–3 minutes, until softened.

You don’t need to brown the onion heavily. Just cook it until it becomes tender and fragrant.

Build the Stew

Add the chicken broth, fire-roasted diced tomatoes, drained and rinsed black beans, smoked paprika, salt, and black pepper.

Bring the mixture to a boil, allowing the ingredients to come together and the paprika to flavor the broth.

Cook the Sweet Potatoes

Reduce the heat to low and add the diced sweet potatoes.

Simmer for approximately 15 minutes, or until the sweet potatoes are tender when pierced with a fork. The exact cooking time will depend on the size of your potato pieces, so try to keep them relatively uniform.

Partially Mash the Stew

Once the sweet potatoes are tender, use a potato masher to mash the stew several times.

You can also use an immersion blender for a few quick pulses. The goal isn’t to puree the soup completely. Leave plenty of intact black beans and sweet potato pieces for a chunky, hearty texture.

This simple step naturally thickens the broth and gives the stew a richer consistency.

Add the Chicken and Parsley

Turn off the heat and stir in the shredded cooked chicken and chopped fresh parsley.

Let the stew sit for about a minute, allowing the chicken to warm through without becoming overcooked.

Taste and adjust the salt and pepper if needed.

Serve

Ladle the hot stew into bowls and garnish with additional fresh parsley.

Serve it as a complete meal on its own, or spoon it over brown rice or quinoa when you want to stretch the servings even further.

Tips for Success

• Cut the sweet potatoes evenly: Uniform pieces cook at roughly the same rate and help prevent some pieces from becoming mushy while others remain firm.
• Don’t completely puree the stew: A few passes with the potato masher are enough to thicken the broth while preserving the chunky texture.
• Use cooked chicken for speed: Leftover roast chicken or rotisserie chicken makes this a particularly quick weeknight meal.
• Adjust the seasoning gradually: Fire-roasted tomatoes and chicken broth can vary in saltiness, so taste before adding too much additional salt.
• Want more heat? Add a little cayenne pepper along with the smoked paprika.
• Need to stretch the meal? Serve the stew over brown rice or quinoa for a more substantial meal.
• No cooked chicken? You can cook raw chicken directly in the stew, then remove it, shred it, and return it to the pot.

Equipment Needed

• Large pot or Dutch oven
• Potato masher
• Chef’s knife
• Cutting board
• Ladle

Recipe Variations

Paleo Chicken Sweet Potato Stew

For a Paleo or Whole30 version, simply leave out the black beans. The sweet potatoes and chicken still make the stew hearty and satisfying.

Spicy Chicken Stew

Add cayenne pepper with the smoked paprika for a little extra heat. You can adjust the amount according to your preferred spice level.

Vegetarian Sweet Potato and Black Bean Stew

Leave out the chicken and replace the chicken broth with vegetable broth. The black beans provide plenty of substance while keeping the stew hearty.

Vegan Sweet Potato Black Bean Stew

For a completely plant-based version, omit the chicken and use vegetable broth. You can add extra beans or other vegetables if desired.

Chicken and Sweet Potato Stew with Grains

Serve the finished stew over brown rice or quinoa. It’s a simple way to make the meal go further while adding another satisfying element.

Slow Cooker Instructions

This stew can also be prepared in a slow cooker.

Add everything except the black beans, cooked chicken, and parsley to the slow cooker. Cook on high for 3–4 hours or low for 6–8 hours, until the sweet potatoes are tender.

Mash the stew gently to thicken it, then add the drained and rinsed black beans, shredded chicken, and parsley. Allow everything to heat through for a few minutes before serving.

How to Cook Chicken Directly in the Stew

If you don’t already have cooked chicken, you can poach raw chicken right in the stew.

Add the raw chicken along with the sweet potatoes and simmer for about 20 minutes, or until the chicken is completely cooked through.

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the stew and stir to combine.

Always check that the chicken is fully cooked before serving.

Serving Suggestions

This hearty chicken stew is filling enough to serve as a complete meal, especially with the combination of chicken, black beans, and sweet potatoes.

For a simple dinner, serve it with crusty bread or a fresh green salad. If you’re trying to make the meal stretch further, spoon the stew over brown rice or quinoa.

A little extra fresh parsley on top adds color and freshness just before serving.

FAQs

Can I make this chicken stew without black beans?

Yes. Simply omit the black beans. This is also the recommended adjustment if you’re making the stew Paleo or Whole30 compliant.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is one of the easiest options for this recipe. Remove the skin and bones, shred the meat, and stir it into the stew at the end.

How do I thicken chicken stew without flour?

The sweet potatoes provide a natural way to thicken the stew. Once they’re tender, use a potato masher or immersion blender to mash some of the potatoes and beans into the broth while leaving the rest chunky.

Can I make this recipe vegetarian?

Yes. Omit the chicken and use vegetable broth instead of chicken broth. The black beans and sweet potatoes will still make the stew hearty and satisfying.

Can I freeze Chicken Stew with Sweet Potatoes and Black Beans?

Yes. Transfer cooled stew to an airtight freezer-safe container or bag and freeze for up to 6 months. Thaw it safely before reheating and stir well before serving.

Can I make this stew in a slow cooker?

Yes. Add everything except the black beans, cooked chicken, and parsley, then cook on high for 3–4 hours or low for 6–8 hours. Mash the stew before stirring in the beans, chicken, and parsley and heating everything through.

Final Thoughts

Chicken Stew with Sweet Potatoes and Black Beans is a simple, comforting meal that delivers plenty of flavor without requiring hours in the kitchen. The combination of smoky tomatoes, tender sweet potatoes, black beans, and shredded chicken creates a hearty stew with a naturally thick and satisfying broth.

With just one pot and about 30 minutes, it’s an excellent recipe for busy weeknight dinners, meal prep, or those evenings when you want something warm and nourishing without a complicated cooking process. Keep the beans for a fiber-rich version, leave them out for Paleo and Whole30, or skip the chicken and use vegetable broth for an easy vegetarian meal.

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