Description
Crustless Chicken and Sweet Potato Delight is a warming and nutritious dish perfect for those seeking comfort food with a wholesome twist. This recipe beautifully combines the tender textures of cooked chicken with the earthy sweetness of sweet potatoes and a mix of vegetables, all brought together in a creamy, flavorful broth. Ideal for a family dinner or a cozy meal on a chilly evening, this one-pot dish promises both ease in preparation and satisfaction in every spoonful.
Ingredients
- 1 – 2 tbsp butter, unsalted preferred
- 1 small yellow onion, chopped
- 2 large carrots, sliced into coins
- 2 large celery sticks, sliced (about ½ cup)
- 3 large garlic cloves, minced
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb), cut into small bite-sized cubes
- 1 tsp salt, plus more to taste
- ½ tsp ground black pepper, plus more to taste
- 1 – 2 tbsp fresh thyme or 1 tsp dried thyme
- 3 – 4 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup frozen peas
- ¼ cup fresh parsley, finely chopped
- 2 – 4 cups baby spinach, chopped (optional)
Step-by-step Directions
Step 1: Prepare the Base
In a large dutch oven or pot, heat the butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery. Cook for 6 – 8 minutes until the vegetables are soft and wilted, stirring occasionally. In the last 30 seconds, add the minced garlic and integrate well.
Step 2: Thicken with Flour
Sprinkle the flour over the softened vegetables, stirring until they are thoroughly coated. Allow this mixture to cook for about 1 minute to remove the raw flour taste.
Step 3: Add Liquids and Seasonings
Slowly pour in the chicken stock and milk, mixing steadily to avoid clumps. Add the sweet potatoes, salt, pepper, and thyme. Stir well and bring the mixture to a boil. Once boiling, reduce heat and let it simmer, stirring occasionally, for 15 – 20 minutes until the potatoes are tender.
Step 4: Final Touches
Remove the pot from heat. Stir in the cooked chicken, frozen peas, and parsley, and if using, the spinach. Return the pot to heat and let everything simmer for another 5 minutes, allowing the flavors to meld.
Servings & Preparation Time
- Servings: 6-8
- Preparation Time: 15 minutes
- Cooking Time: Approximately 40 minutes
Tips for Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm on the stove over medium heat, adding a little extra broth or water if the mixture seems too thick.
- This dish can also be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
Conclusion
Crustless Chicken and Sweet Potato Delight not only offers the comfort and richness typical of heartier meals but also brings a balanced composition of protein, fiber, and vitamins. With straightforward prep and cooking steps, this dish is an ideal choice for anyone looking to whip up a nourishing meal without spending hours in the kitchen. Whether served up with a side of crusty bread or enjoyed on its own, it’s bound to become a family favorite.
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Crustless Chicken and Sweet Potato Delight
- Total Time: 25 minute
- Yield: 6-8 1x
Description
Crustless Chicken and Sweet Potato Delight is a warming and nutritious dish perfect for those seeking comfort food with a wholesome twist. This recipe beautifully combines the tender textures of cooked chicken with the earthy sweetness of sweet potatoes and a mix of vegetables, all brought together in a creamy, flavorful broth. Ideal for a family dinner or a cozy meal on a chilly evening, this one-pot dish promises both ease in preparation and satisfaction in every spoonful.
Ingredients
- 1 – 2 tbsp butter, unsalted preferred
- 1 small yellow onion, chopped
- 2 large carrots, sliced into coins
- 2 large celery sticks, sliced (about ½ cup)
- 3 large garlic cloves, minced
- ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
- 4 cups low-sodium chicken stock
- 1 cup milk (skim, 2%, or whole)
- 1 ½ cups sweet potatoes (1 medium) or Yukon potatoes (~1 lb), cut into small bite-sized cubes
- 1 tsp salt, plus more to taste
- ½ tsp ground black pepper, plus more to taste
- 1 – 2 tbsp fresh thyme or 1 tsp dried thyme
- 3 – 4 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup frozen peas
- ¼ cup fresh parsley, finely chopped
- 2 – 4 cups baby spinach, chopped (optional)
Instructions
- Step 1: Prepare the Base In a large dutch oven or pot, heat the butter over medium-low heat. Once melted, add the chopped onion, carrots, and celery. Cook for 6 – 8 minutes until the vegetables are soft and wilted, stirring occasionally. In the last 30 seconds, add the minced garlic and integrate well.
- Step 2: Thicken with Flour Sprinkle the flour over the softened vegetables, stirring until they are thoroughly coated. Allow this mixture to cook for about 1 minute to remove the raw flour taste.
- Step 3: Add Liquids and Seasonings Slowly pour in the chicken stock and milk, mixing steadily to avoid clumps. Add the sweet potatoes, salt, pepper, and thyme. Stir well and bring the mixture to a boil. Once boiling, reduce heat and let it simmer, stirring occasionally, for 15 – 20 minutes until the potatoes are tender.
- Step 4: Final Touches Remove the pot from heat. Stir in the cooked chicken, frozen peas, and parsley, and if using, the spinach. Return the pot to heat and let everything simmer for another 5 minutes, allowing the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: Approximately 40 minutes