The make ahead tip said to freeze it. Does that mean before or after cooking it? Is this something i can put together and freeze in a container then take it out and left it in the slow cooker cooking when I go off to work?
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
I think that this is going to be great but it's taking WAY longer than 5 hours to cook. I would thin-slice potatoes and shallots. Just turned the crock pot up to high and hope to feed everyone before 7pm.
This "stew" was too bland. It needs more flavour. I even added hot peppers and it was still bland. Any other suggestions?
This was absolutely delicious! I used Boneless / skinless breasts trimmed of fat as well as a large chunked red tomato. The tomato juice blended nicely with the white wine and onion, and rather than rosemary, I substituted an italian seasoning grinder from McCormick (which has rosemary in it...along with other herbs,) which I ground over the tops of the chicken along with some extra salt and pepper to add flavor. (I also reccommend sprinkling Montreal Chicken Seasoning over the chicken and veggies before cooking.) I served this over rice. The juice tastes great with the rice and it makes it a bit more filling. I would reccommend to anyone! Will make it again soon!
Following the comments here, I used three boneless, skinless chicken breasts cut into chunks, chunked the sweet potato, added more wine, cooked on high for three hours, and added the mushrooms only for the last hour. Delicious -- my husband has already requested it again!