Sunday, October 28, 2012
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
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.