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Easy One-Pot Chicken Thighs with Pumpkin & Sweet Potato Stew

A hearty and flavorful one-pot stew combining tender chicken thighs with pumpkin and sweet potatoes, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine comfort food
Servings 4 servings
Calories 450 kcal

Ingredients
  

Protein

  • 2 pounds boneless skinless chicken thighs tender and juicy, ideal for slow simmering
  • 4 cups chicken stock use low sodium to control saltiness
  • 1 cup apple juice can swap with apple cider vinegar or extra stock

Vegetables

  • 2 cups pumpkin cubed, add later in cooking to maintain texture
  • 2 cups sweet potatoes cubed, can substitute with butternut squash or celeriac
  • 1 cup carrots diced, can be replaced with parsnips
  • 1 cup baby gold potatoes swap with turnips for a low-carb option

Herbs & Seasonings

  • 1 cup fresh parsley chopped
  • to taste salt essential for balancing flavors
  • to taste pepper essential for enhancing natural flavors

Instructions
 

  • Sear chicken thighs in a large pot until browned, then remove and set aside.
  • Add chicken stock and apple juice to the pot, scraping up any browned bits.
  • Return chicken to the pot, add carrots, sweet potatoes, and season with salt and pepper. Simmer for 20 minutes.
  • Add pumpkin and cook for an additional 15 minutes until vegetables are tender.
  • Stir in chopped parsley before serving.

Notes

For a creamier texture, add a splash of coconut milk at the end.
Keyword chicken, Pumpkin, stew