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Rainy Days are Perfect for This Chicken, Carrot and Sweet Potato Stew

23 Oct

It’s been pretty rainy and chilly here in our part of New York this week, so much so that the heat actually kicked in and came on the other morning, letting me know that the colder weather is rapidly approaching. It means I spend the early morning hours wearing my sweater around the house while I type away about various topics for my writing, covering everything from dental offices and travel tips to Thailand vacation spots and video gaming. Work has been busy lately and since the weather is cooler it is the perfect time to break out the slow cooker and make some soups or stews. This seemed like the perfect time to make this recipe from Cooking.com for chicken, carrot and sweet potato stew, a nice, thick, hearty stew that was easy to put together and has some great flavors to it.

Chicken, Carrot and Sweet Potato Stew

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes

1-2 large sweet potatoes, peeled and cut into 1/2-inch cubes

2 carrots, peeled and cut into 1/2-inch cubes

1 onion, diced

3 cloves garlic, peeled and minced

1 (6-ounce) can tomato paste

1 cup white wine

1 teaspoon dried thyme

2 bay leaves

Salt and freshly ground black pepper, to taste

Place the chicken, sweet potatoes, carrots, onion, minced garlic, tomato paste, white wine, thyme and bay leaves into the slow cooker. Stir the ingredients to combine everything well. Cover the slow cooker and cook the ingredients on low for 5 hours or until the vegetables are tender and the chicken is cooked through. Remove the bay leaves and put the stew into a large bowl or serve right from the crock of the slow cooker.

Believe it or not, that’s all there is to this recipe. It is very simple to put together and gives you a nice stew with a great tomato-based broth. I added in a couple of diced and peeled parsnips that I had on hand to get a little bit of extra flavor in there as well and I think you could pretty much add any fall vegetables that you really like, such as some diced butternut or acorn squash, to go along with the meal. You could always use chicken broth or water in place of the white wine if you did not want to use the wine and I think you could even substitute skinless, boneless chicken thighs for the breast meat if you prefer the dark meat or even use some stew beef instead of the chicken if that is what you prefer. Whatever you decide, it is a nice and simple mix that you can put in the slow cooker early in the day, set about your business and then have a great stew for dinner. I served this with some of the not quite whole grain baguette that I had made and it was perfect.

That’s all I have for today’s recipe. Check back next time for another new recipe and see what’s cooking. Until then, enjoy the rest of your day, stay dry, and enjoy your meal!

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Laissez Faire

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