I don't have a slow-cooker but I baked it for 5 hours in my oven on a low temperature and it came out well.
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.
49 Reviews for Chicken & Sweet Potato Stew
I used boneless/skinless chicken thighs with the fat trimmed off. The flavors from the various veggies blended well with the white wine to make a nice flavored broth. I would put the sweet potatoes in maybe 2-3 hrs before done so they don't get to soft.
I prepared this exactly as directed and it was disgusting.
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!