Chicken Stew With Sweet Potatoes and Carrots

Adapted from a recipe for Chicken & Sweet Potato Stew at Eating Well. I wanted to make something in the slow cooker that was a nice Chicken stew - so this is my first stab at it.

Ingredients (serves 4-6)
1 Large onion (or two smaller ones), cut into thin slices
3-4 Chicken breasts (frozen)
2 tbsp Cornstarch (or flour)
1 tsp Kosher salt (adjust to taste)
1/2 tsp Ground black pepper (adjust to taste)
2 tsp Dried rosemary
4 cloves (or tsp) garlic, minced
2-3 Sweet potatoes, peeled and cut into 1" slices
1-2 lbs Carrots (adjust to taste), sliced into 1" pieces (bite sized)
1 cup White wine
1 cup Chicken or vegetable broth

Directions:
1. Place sliced onions into the bottom of a slow cooker.
2. Place the frozen chicken breasts on top of the onions. Sprinkle the cornstarch, kosher salt, pepper and rosemary on top of the chicken.
3. Add garlic, sweet potatoes and carrots on top of the chicken and then add the liquids (wine and broth).
4. Cook on Low setting for around 8 hours. You can go to 10 hours if you are away at work.

Enjoy - especially with bread! The chicken will break apart easy - so you can do that before you serve.

Red Stew

Adapted from a recipe from Fantastic Slow Cooker Beef Stew that is also on my blog. I wanted to make something that would be a great source for beta-carotene - so this is rich in Carrots and Sweet Potatoes. This came out great and I will definitely make it again.

Ingredients (serves 4-6)
1 1/2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon ground black pepper (adjust to taste)
1 tsp paprika
2 cloves garlic, minced
2-3 bay leaves
2 tsp Worcestershire sauce
1 large onion, cut into thin slices
2 Sweet potatoes, peeled and cut into 1" slices
1-2 lbs Carrots (adjust to taste), sliced into 1" pieces (bite sized)
1 large Parsnip, peeled and cut into small pieces
2 cups beef broth

Directions:
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, pepper and paprika; pour over meat and mix thoroughly.
2. On top of the meat, add garlic, bay leaf, Worcestershire sauce, onion, sweet potatoes, carrots, parsnips, and beef broth.
3. Cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. (The low setting is ideal here).

Enjoy!