Thursday, January 13, 2011

Sweet Potato Chicken Stew

This stew is "perfect", according to my boyfriend, and I am inclined to agree. It is simple, healthy, and tastes amazing. Also, it is cooked in a crock-pot so there is next to no clean-up and you can leave for the day while it works its magic. The stew is an amalgam of recipes that my mother-in-law gave me several years ago when I first got a crock-pot. That cock-pot passed on so this year she got me another one for christmas and this stew was my first opportunity to try it out. If you don't own a crock-pot you really should invest in one because they are super convenient to have around.

However, if you don't have one and still want to make this stew, just put everything in a big pot instead and cook it over a low to medium flame for several hours. I think it would be just fine. Also, I use tarragon in this recipe, and it has come to my attention that many people don't use this fine spice. That is a crying shame because tarragon imparts a very unique and wonderful flavor to foods that is both mildly sweet and also savory.

Happy cooking/crock-potting!

Sweet Potato Chicken Stew with Apples
3-4 Chicken Breasts chopped into bite-sized pieces
2 Sweet Potatoes peeled and cubed
2-3 Yukon Gold Potatoes (or regular potatoes) cubed
3 Apples peeled and cubed
About 20 oz. Chicken Broth (enough to cover what is in the crock-pot, but you can use some water too)
1-2 tablespoons minced Garlic
1 1/2 teaspoons Basil
1 1/2 teaspoons Tarragon
1 Cinnamon Stick (if you don't have cinnamon sticks use about 1 teaspoon of cinnamon powder)
Salt and Pepper to taste - use plenty of salt, it takes a lot to season pot
Spices are approximate as I kind of just dumped stuff in
Put the chopped chicken in the crock pot and pour just enough chicken broth over it to cover. Turn crock-pot on low. Let the chicken start cooking for about an hour while you chop up everything else. Put the sweet potatoes, regular potatoes, and apples in the crock-pot with the garlic and spices and pour in the chicken broth/water until everything is almost covered. Stir. Let cook on low (stirring periodically if you wish) for about 4 or 5 hours. You can also let it cook on high and it will probably get done an hour sooner. Serve!

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