The sweet potatoes were mushy even though I put them in the crock pot three hours after it started cooking.....they literally fell apart into a mushy, pasty mess. You can use onions instead of shallots. The taste of the chicken and the sweet potato did not work well together. All ing all, a disappointment.
Chicken & Sweet Potato Stew
From EatingWell: February/March 2006
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside raking the leaves from the garden, getting it ready for what's ahead, than slaving over the stove.
52 Reviews for Chicken & Sweet Potato Stew
Instead of making it in a crock pot I made it in a french oven. I cooked it for a little over an hour because the sweet potato was ready very fast even with the burner on the lowest setting. When I originally tasted the stew it was very bland, I had to add extra salt and a thickening agent because it was too watery.
If your going to go ahead and try this recipe on the stovetop try these tips: put everything in the pot to cook for 45 minutes THEN put the sweet potato in to cook. Cut the sweet potato at least into 1 inch cubes and check stew within 30 min for doneness(total cook time 1hour 15 min). Add equal amount of chicken broth to wine to the stew and at the end add a thickening agent like flour or corn starch to thicken the soup, amount depends on the liquid left over...
Way to many adjustments to give this recipe any good reviews. Taste is bland and recipe poorly written.
I made this yesterday & while the house smelled good from the slow cooker, the flavor was very bland. I followed the recipe except I used boneless, skinless chicken breast & did not add the vinegar at the end. I even waited 2.5 hours in to cooking before adding the sweet potatoes after reading reviews that they fell apart. Well, they fell apart for me too. I definitely would not make this again.
I made quite a few changes to this recipe. I added 1 cup chicen broth. I used boneless, skinless thighs, which I cut into cubes. I also cubed the potatoes. I only used 2 shallots, which I sliced, and I minced the garlic. I didn't add the potatoes and mushrooms until later, about 2 hours into cooking. I made a slurry of 1/4 cup water and 2 Tbsp. flour to add to the stew to make it thicker before serving.
I made this tonight with only a few changes. I sprinkled a chicken bouillon cube over the ingredients and cut the potatoes into quarters. Delish! Everyone here loved it. The only con is there will be no leftovers for lunch tomorrow.