I prepared this exactly as directed and it was disgusting.
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.
47 Reviews for Chicken & Sweet Potato Stew
Oh, this was sooo good! I made this on a hot June day mostly for something to take to lunch (so sick of salad / sandwiches ..lol). I agree with those that mentioned adding the sweet potatoes later .. I added mine with 3 hrs cook time left and I think next time I'll try 2 hrs. Sweet potatoes cooked well (quite soft, but not mush), but I'd like them a little firmer.
So yes .. do make this .. you won't be disappointed.
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!
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.
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.
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)