This easy chicken and sweet potato stew is gentle, nourishing, and perfect for chemo week or any time you need something simple and soothing. Packed with tender shredded chicken, soft sweet potatoes, and just a hint of lime, it’s easy on the stomach and big on comfort. Freezes well, reheats like a dream, and comes together with minimal effort.
½cuponionchopped (or skip if it upsets her stomach)
¼cupcelery stalk with leavesdiced
1 ½cupssweet potatopeeled and cut in chunks
1 ½poundsboneless chickenbreast or thighs. Or, use boneless pork.
2cupslow-sodium chicken broth
Pinchsalttaste at the end; chemo can alter salt perception
½teaspoon cumin
½teaspoon garlic powder
1 tablespoonmaple syrup
¼cupthinly sliced spinach leaves
4sprigsfresh thyme
Instructions
Add everything to crockpot.
Cook on low for 6-8 hours or high 4-6 hours
Roll spinach leaves tightly and then slice thin slices and stir it into the stew.
Drizzle with maple syrup and add a squeeze of lime before serving.
Mash a few sweet potatoes in the pot to thicken the stew naturally.
Notes
Storage:
Refrigerator: Let the stew cool completely, then store in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or on the stovetop — just add a splash of broth or water if it’s thickened up too much.
Freezer: This stew freezes like a dream. Spoon it into individual portions and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently straight from frozen if you're too tired to plan ahead (we've all been there).
Pro tip: Use freezer-safe silicone soup molds or zip-top bags laid flat so they stack like little flavor bricks. You’ll thank yourself later.