Chicken Cider Stew

Chicken Cider Stew is a colorful fall stew with moist bites of chicken, sweet potatoes and carrots cooked in apple cider. The recipe makes up quickly and lucky thing, tastes good right away. It's a long-time favorite recipe, mine, yes, but also other Kitchen Parade readers. No wonder, it's hot, it's healthy, it's full of flavor. Better still? It's one of those one-pot quick supper recipes we all love so much. Enjoy!

~Updated for a little weekend cooking inspiration~

Chicken Cider Stew, another Quick Supper ♥, a colorful fall stew with sweet potatoes, carrots. Rave reviews. WW5.

"I absolutely love the Apple Cider Chicken Stew." ~ Amanda
"My husband ... loved it, and so did I!" ~ Kirsten
"I tried this over the weekend and it was excellent!" ~ Jenn
"Apple Cider Chicken Stew is DELISH!" ~ ColoradoCookie
"Excellent recipe and open to experimentation." ~ Phil
"OMG!!! That was great!!!! All full and happy." ~ Ann

Over the years, I’ve collected several recipes that feature sweet potato, the thick-skinned, orange-fleshed tuber so packed with Vitamins A and C that some nutritionists call them a “super food”.

Especially plentiful during the fall, sweet potatoes carry about a third fewer calories and carbohydrates than white potatoes. Even low-carb diets encourage sweet potatoes when others are a no-no.

If your experience with sweet potatoes is limited to sweet concoctions topped with marshmallow, try these simple recipes and be treated to rich flavor unadulterated by added sugar. I could make a meal out of either one!


Cook peeled sweet potatoes in boiling water until soft. Drain the water, then mash until smooth. Season lightly with salt and pepper. Top with a touch of butter.


Peel sweet potatoes and slice cross-wise about 1/3” thick. Spray or lightly brush both sides with olive oil, then arrange in single layer on a baking sheet. Sprinkle lightly with salt or parmesan cheese and bake at 350F for 30-40 minutes or until edges become crispy and centers soft.
ALANNA's TIPS I some times skip the bacon but do nearly always use bacon fat to cook the onion, celery and chicken. Chicken breasts are convenient but expensive. For a more frugal (and dare I say, flavorful?) dish, choose chicken thighs. Packages of bone-in, skin-on chicken thighs are quite inexpensive but I always remove the skins. No apple cider? No problem! Substitute 2 cups apple juice for the 2 cups apple cider. But for the needed astringency, near the end of the cooking time, stir in a tablespoon or two of apple cider vinegar. For a gluten-free version, omit the flour and use an immersion blender to blend a small portion of the liquid and sweet potato/carrot mixture. Ready to play around? Add tomatillos, even chopped fresh tomato and poblano chili. (A surprise shortcut? Pico de gallo!) In the fall, this is my go-to dish to take to families when someone's ill or has lost a family member. It's easy to throw together, it keeps. Most important, it's familiar, it's comforting, everyone loves it.


Hands-on time: 25 minutes
Total preparation time: 50 minutes
Makes 8 cups
  • 2 slices thick-cut bacon
  • 1 large onion, chopped (about 1 cup)
  • 1 rib celery, chopped (about 1 cup)
  • 1-1/2 pounds skinless, boneless chicken breasts
  • 2 carrots, chopped (about 1 cup)
  • 2 sweet potatoes, peeled and chopped (about 2 cups)
  • 1 apple, cored and chopped in 1/2-inch pieces
  • 2 cups apple cider (see TIPS)
  • 1 cup water
  • 3 tablespoons ketchup
  • 1/4 teaspoon thyme (or savory), crushed
  • 1/4 teaspoon dried basil, crushed
  • 1-1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons flour

Cook bacon until crisp over medium heat in a large, heavy Dutch oven or braising dish. Remove bacon, chop and set aside.

Drain fat from pan, leaving only what coats the surface. Add onions, celery and chicken and sauté, stirring regularly, until onions are golden and chicken is cooked through.

Add carrots, sweet potatoes and apple and let cook 3-5 minutes, stirring occasionally. Add apple cider, water, ketchup, salt, savory, basil and pepper. Let simmer over low-medium heat about 20 minutes until carrots and sweet potatoes are cooked.

Put flour in small dish and slowly add 1/2 cup hot liquid from the stew to make a smooth paste. Stir into hot stew and cook another five minutes. Sprinkle with the cooked bacon.

SERVING SUGGESTION Serve with rice cooked in half water, half apple cider, which adds a sweet, almost nutty flavor to the rice that complements the stew beautifully. That said, this stew is substantial on its own and really doesn't require a starch.

NUTRITION INFORMATION Per Cup 225 Calories; 2g Tot Fat; 1g Sat Fat; 29g Carb; 3g Fiber; 629mg Sodium; 51mg Cholesterol; 22g Protein. WEIGHT WATCHERS POINTS WW Old Points 4 & WW PointsPlus 5

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Have a favorite way to serve nutrient-rich sweet potatoes at your house? Share the recipe via If you like these Kitchen Parade recipes, consider a free e-mail subscription. When a new recipe is published, you'll be notified via e-mail! How to print a recipe on Kitchen Parade. If you like Kitchen Parade, forward this recipe to a friend who might too! You might like A Veggie Venture, my food blog about vegetables too!

More Sweet Potato Recipes

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Turkey Sweet Potato Soup Confetti Potato Salad Sweet Potato Salad with Roasted Poblano, Roasted Corn & Chipotle
~ more sweet potato recipes ~
from Kitchen Parade

~ My Favorite Sweet Potato Recipes ~

~ Delicious Microwave Sweet Potato ~
~ Maple Ginger Sweet Potatoes ~
~ Fresh Candied Yams ~
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from A Veggie Venture,
my food blog about vegetable recipes

More Apple Cider Recipes

(hover for a description, click a photo for a recipe)
Swiss Bircher Müesli Chicken with Creamy Cider Gravy Apple Cider Indian Pudding

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