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.

READER'S COMMENT:

"Good but I'd put the sweet potatoes in later as they get too soft and tend to disintegrate in 5 hours. Also substituted onions for shallots. "

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45 Reviews for Chicken & Sweet Potato Stew

02/23/2013

Anonymous

Recommends this recipe

Tasty, Warm and Comforting Chichicken and Sweet Potato Stew

Instead of the white wine, I substituted 1 cup of organic,free range chicken broth. I didn't have white wine vinegar so I substituted Raspberry vinegar. I didn't have shallots so I substituted half a sweet white onion, thinly sliced. I decided to kick up the flavor with an all natural honey barbecue sauce (no fructose or corn syrup), about 2 hearty squirts or roughly 2 tablespoons. Put the crockpot on at 10:30pm and shut it off at 5:30am, 7hrs instead of 5hrs. It was awesome! Tasty, slightly sweet and smokey. Chicken was so tender it sometimes fell from the bone....so watch out for bones in the broth. Comforting food for a cold winter night after a long day at work. Enjoy! Oh.....you do need some quality whole grain bread for dipping. It is a STEW!

Pros: This recipe had few ingredients and was easy to prepare.

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01/22/2013

Anonymous

Don't forget the time it takes to skin the chicken thighs and cut everything up -- 1 hour.
In my old crock pot, it needed 5-1/2 hours on high, and the sweet potatoes still were not mushy.
The flavor is subtle but good. Another time I might rub spice on the meat before adding.

Pros: Easy, familiar ingredients, healthy

Comments

01/05/2013

Anonymous

Recommends this recipe

A bit more prep makes a big difference

Given the high number of people who complained about a lack of flavor & mushy sweet potatoes, I made quite a few small changes:

Chicken - 2 large skinless breasts + 1 thigh (to cut cholesterol); coated with a mix of flour, salt, pepper & thyme
Sweet potatoes - quartered instead of speared; added 1 hour into cooking (came out perfect)
Mushrooms - Sauteed until golden before adding (sprinkled with onion & garlic powder 3 min. into process)
Shallots - Sauteed with garlic in olive oil for 2 min. before adding
Garlic - Chopped and sauteed with shallots
Wine - same
Rosemary - Used 2 sprigs of fresh rosemary
Vinegar - Added 1 tsp apple cider vinegar before cooking (to leach minerals & flavor from bones) & 1 TB when finished

Cooked for nearly 6 hours in crock pot. Before I added the vinegar and a bit more salt, I fished out the sweet potatoes. The dish came out DELICIOUS - restaurant quality. But it took quite a bit more effort.

Pros: Affordable, tasty, impressive looking

Comments

10/06/2012

Anonymous

Recommends this recipe

We loved it!!

We loved this!! Served it over wide noodles. We added some of our favorite seasonings to give a bit more flavor. And added a bit more of the wine. All in all Excellent!

Pros: Super easy and delicious

Comments

06/02/2012

Anonymous

Recommends this recipe

Loved it!

This was really, really good! I added black beans (rinsed first), marjoram, boullion, and thickened the broth just before I served it. It's a great recipe that you can adapt to suit you. I cooked it on the stove, and cut the potatoes into smaller peices and cut up the chicken because I didn't want to wait--and I'm glad I didn't! This was really wonderful! My kids call it a "keeper".

Pros: Easy, can cook it on the stove in 45 min, too!

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