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Sweet Potato Barbecue Chicken Stew

This quick and easy-to-make stew is filled with home-style flavor. Serve with buttermilk biscuits, honey butter, and a fresh green salad.

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

1 Gold'n Plump® Deli Rotisserie Chicken, meat removed and shredded (about 4 cups)
2 tablespoons butter
2 cups coarsely chopped onion
1 cup coarsely chopped celery
1 teaspoon dried sage
3 tablespoons all-purpose flour
3 cups chicken broth
2 large Garnet sweet potatoes, peeled, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces, about 2 1/2 cups
1/2 cup barbecue sauce

Instructions 

Melt butter in Dutch oven over medium-high heat. Add onion, celery, and sage and cook 4 to 5 minutes or until softened, stirring frequently

Add flour and cook 1 minute, stirring constantly. Stir in the broth and sweet potatoes. Bring mixture to a boil. Reduce heat to medium. Cover and cook 10 minutes, stirring occasionally.

Stir in the zucchini. Cook 10 to 12 minutes or until the vegetables are fork tender, stirring occasionally.

Stir in chicken and barbecue sauce. Cook 8 to 10 minutes or until hot, stirring occasionally.

Ladle into bowls to serve. Garnish with fresh sage, if desired.

Tips 

One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      360
    • Calories from Fat 
      38%
    • Total Fat 
      15g
    • Saturated Fat 
      6g
    • Total Carbohydrate 
      28g
    • Protein 
      27g
    • Sugars 
      10g
    • Cholesterol 
      100mg
    • Dietary Fiber 
      3g
    • Sodium 
      1,130mg
  • DAILY VALUE
    • Vitamin A 
      130%
    • Vitamin C 
      14%
    • Calcium 
      5%
    • Iron 
      6%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      1
    • Vegetable 
      1
    • Lean Meat 
      3.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method