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Chicken & Sweet Potato Stew

This complete meal is quick to put together and will provide a great tasting, one-pot supper meal.
Serves: 6
Prep Time: 15 min
Cook Time: 8 hours


4 cups sweet potatoe(s), peeled and cubed
2.5 lb bone-in, skinless chicken thighs
2 cups brown mushrooms, fresh, sliced
1 cup red onion(s), diced
4 cloves garlic, minced
½ cup dry white wine
½ tsp rosemary, dried
¼ tsp salt
¼ tsp black pepper, freshly ground
1 cup green peas, frozen
2 tbsp parsley, minced, for garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Peel sweet potatoes. Cut in half and then into cubes approximately 2 inches (5 cm) each. Add to the bottom of the crock of slow cooker.

  2. Top with chicken thighs.

  3. Slice mushrooms, dice onions and mince garlic. Scatter over chicken and sweet potatoes.

  4. Pour over white wine and sprinkle with dried rosemary, salt and pepper.

  5. Cover and cook on LOW 6-8 hours (HIGH 3-4 hours). Thirty minutes before completion scatter over frozen green peas. Cover and continue cooking.

  6. To serve, place chicken and sweet potatoes on a platter. Scatter with chopped parsley. Pour juices into a dish and serve on the side as au jus.

Helpful Tip

If you use boneless chicken thighs there will be a shorter cooking time.

Nutrition Info

Per 450 g serving Amount
Protein43 g
Fat10 g
Saturated Fat2.5 g
Carbohydrate37 g
Fibre6 g
Sugar9 g
Cholesterol165 mg
Sodium380 mg
Per 450 g serving % Daily Value
Vitamin A8
Vitamin C30
Vitamin B660
Vitamin B1237