Chicken, Sweet Potato, and Mushroom Stew
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Ingredients1 h 5 m servings 559 cals
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 559 calories; 11.6 g fat; 97.4 g carbohydrates; 19.4 g protein; 15 mg cholesterol; 502 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is a good base for the stew. The changes I made were based on what was home and personal taste. I used 3 sweet potatoes and it seemed like not enough chicken. Next time I will make 2 chicke...