45-Minute One-Pot Chicken, Leek & Sweet Potato Stew Magic

There’s something magical about a one-pot meal that fills your kitchen with warmth and your belly with comfort. This One-Pot Chicken, Leek & Sweet Potato Stew has been my go-to weeknight savior for years; it’s the dish I make when I’m too tired to fuss but still want something nourishing and delicious. The sweet potatoes melt into the broth, the leeks add this subtle sweetness, and the chicken? Oh, it becomes so tender you won’t believe it only took 45 minutes. My kids call it “orange soup” and always ask for seconds, which is how I know it’s a winner. Best part? Just one pot to wash when you’re done.

Why You’ll Love This One-Pot Chicken, Leek & Sweet Potato Stew

Let me count the ways this stew will become your new favorite:

• One-pot magic: From browning chicken to simmering everything together, just one pot means less cleanup and more time to enjoy your meal (or relax!).
• Comfort in a bowl: The sweet potatoes melt into the broth, creating this velvety texture that hugs your spoon with every bite.
• Weeknight hero: Ready in under an hour, but tastes like you simmered it all day, perfect for busy nights when takeout tempts you.
• Hidden veggies: Packed with sweet potatoes and leeks, it’s a nutrient powerhouse that even picky eaters will devour.

Ingredients for One-Pot Chicken, Leek & Sweet Potato Stew

Here’s everything you’ll need to make this cozy stew. I promise it’s all simple stuff you might already have:

• 1 tbsp olive oil, for that perfect golden sear on the chicken
• 1 lb boneless, skinless chicken thighs, cut into chunks (thighs stay juicier than breasts, trust me!)
• 2 leeks, washed well and sliced (don’t skip washing, leeks hide dirt between their layers!)
• 2 sweet potatoes, peeled and diced into 1-inch cubes
• 3 cups chicken broth, homemade if you’ve got it, but store-bought works great too
• 1 tsp dried thyme, it’s the secret flavor booster
• ½ tsp salt and ¼ tsp black pepper, adjust to your taste

That’s it! No fancy ingredients, just good, honest flavors that come together beautifully. If you are looking for more inspiration for simple meals, check out recipesloop for great ideas.

Equipment You’ll Need

You won’t need any fancy gadgets for this stew, just these trusty basics:

• Large pot, big enough to hold all those delicious ingredients comfortably
• Wooden spoon, my favorite for stirring without scratching the pot

That’s seriously all! I told you this was an easy one.

How to Make One-Pot Chicken, Leek & Sweet Potato Stew

Okay, let’s get cooking! This stew comes together so easily. Just follow these simple steps, and you’ll have dinner ready before you know it:

1. Brown that chicken: Heat your olive oil in the pot over medium heat. Add the chicken chunks and let them get nice and golden, about 5 minutes. Don’t stir too much! That beautiful brown crust equals big flavor.
2. Softening the leeks: Add your cleaned, sliced leeks and sauté for about 3 minutes until they’re fragrant and starting to soften. This is when your kitchen will smell amazing!
3. Bring in the sweet potatoes: Toss in those diced sweet potatoes and give everything a good stir. The colors alone make me happy at this point!
4. Simmer time: Pour in the chicken broth and sprinkle in the thyme, salt, and pepper. Bring it all to a lively boil, then reduce the heat to a gentle simmer. Let it bubble away for about 20 minutes, until the sweet potatoes are fork-tender.

That’s seriously it! The hardest part is waiting while those incredible aromas fill your kitchen. Pro tip: Give it a taste before serving. Sometimes, I add an extra pinch of salt or thyme depending on my mood.

Tips for Perfect One-Pot Chicken, Leek & Sweet Potato Stew

Want to take your stew from good to “wow”? Here are my foolproof tricks:

• Thicken it up: Mash a few sweet potato pieces against the pot’s side before serving, creating this luscious, velvety broth that coats every bite.
• Layer your seasoning: Taste after simmering! The flavors develop so much, you might need an extra pinch of salt or thyme.
• Don’t rush the brown: Let that chicken get properly golden in step one; it builds such depth of flavor you’ll notice the difference.
• Leeks love water: After slicing, soak them in a bowl of water, and any hidden dirt will sink to the bottom.

Variations & Substitutions

This stew is wonderfully flexible! Swap chicken thighs for turkey thighs if you prefer; they’ll need about 5 extra minutes of simmering. Not a sweet potato fan? Carrots work beautifully (though you’ll lose that creamy texture). Vegetarian? Use chickpeas instead of chicken and veggie broth, the thyme still makes it sing!

Serving Suggestions

This stew is a complete meal on its own, but oh how I love dunking crusty bread into that rich broth! For lighter nights, pair it with a crisp green salad; the freshness cuts through the stew’s richness perfectly. My family always fights over who gets to scrape the last bits from the pot!

Storing & Reheating One-Pot Chicken, Leek & Sweet Potato Stew

This stew gets even better the next day as the flavors meld together! Store leftovers in an airtight container in the fridge for up to 4 days, just reheat gently on the stove with a splash of broth to loosen it up. Freeze portions for up to 3 months (though the sweet potatoes may soften a bit more when thawed). My favorite lazy lunch? Straight from the fridge, the flavors are so rich when cold!

Nutritional Information

Nutritional values are estimates and vary based on ingredients. Each hearty bowl of this stew contains about 320 calories, with 24g protein, 28g carbs, and 12g fat. It’s packed with vitamin A (184% DV!) and fiber to keep you satisfied.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but they’ll cook faster; check them at 15 minutes of simmering to prevent dryness. Personally, I prefer thighs because they stay juicy even if you simmer a bit longer.

What’s the best way to clean leeks?
Leeks hide dirt between their layers! Slice them first, then soak in a bowl of water; the dirt will sink to the bottom. Give them a quick rinse in a colander, and you’re good to go.

Can I make this stew ahead?
Oh yes! In fact, the flavors deepen beautifully overnight. Just store it in the fridge and reheat gently on the stove with a splash of broth to loosen it up.

Is this stew freezer-friendly?
Definitely! Freeze portions for up to 3 months. The sweet potatoes may soften a bit more when thawed, but the taste remains amazing. Perfect for emergency meals!

Share Your Feedback

Did this stew become your new favorite? I’d love to hear! Leave a rating below or tag me in your photos. Nothing makes me happier than seeing your cozy kitchen creations. Happy cooking!

One-Pot Chicken, Leek & Sweet Potato Stew

A hearty stew with chicken, leeks, and sweet potatoes cooked in one pot for easy preparation and cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 bowls

Course: Dinner, Stew

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Stew

• 1 tbsp olive oil
• 1 lb chicken thighs boneless, skinless, cut into chunks
• 2 leeks washed and sliced
• 2 sweet potatoes peeled and diced
• 3 cups chicken broth
• 1 tsp thyme dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add chicken thighs and cook until browned, about 5 minutes.
3. Add leeks and sauté for 3 minutes until softened.
4. Stir in sweet potatoes, chicken broth, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.

Notes

For a thicker stew, mash some of the sweet potatoes before serving.