Hearty One-Pot Sweet Potato and Green Bean Chicken Stew

Serving Suggestions: This stew pairs well with crusty bread, buttery biscuits, or a side salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: This stew can be frozen without the cream. Freeze for up to 3 months and stir in the cream after reheating.
Reheating: Warm on the stove over medium heat, stirring occasionally. Add a splash of broth or cream if needed.
Variations
Protein Swap: Use chicken breasts instead of thighs, or substitute with turkey for a different twist.
Vegetable Additions: Try adding mushrooms, zucchini, or spinach for extra texture and nutrition.
Dairy-Free Version: Replace the heavy cream with coconut milk or omit it for a lighter broth.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for some heat.
FAQ
1. Can I make this in a slow cooker?
Yes! Brown the chicken and sauté the vegetables first, then transfer everything (except the cream and green beans) to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the cream and green beans in the last 30 minutes of cooking.

2. Can I use frozen green beans?
Yes, frozen green beans work well. Add them in the last 5 minutes of cooking to avoid overcooking.

3. What can I use instead of white wine?
You can substitute white wine with chicken broth or apple cider vinegar for a touch of acidity.

4. How do I thicken the stew?
If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking.

This One-Pot Sweet Potato and Green Bean Chicken Stew is a simple yet hearty meal that’s packed with comforting flavors. Enjoy its rich, creamy texture and nourishing ingredients for a perfect weeknight dinner!