Here is another slow cooker recipe that I really love. The best part for me is buying most of the ingredients all prepped and ready to go. In other words, there's not a lot of work involved with this one.
The combination of the sweet potato and the mushrooms and the chicken is quite nice. It's not too heavy and makes for a satisfying, hot meal. Although this step is not necessary, I like to give the veggies and the chicken a quick saute before putting them in the crock pot. I think it adds flavor. This time I used coconut oil for the saute since I was also doing a product review (stay tuned).
12 oz. bag of sweet potato spears
10 oz. bag of sliced cremini mushrooms
1 can diced tomatoes
2 red bell peppers, chopped
3 shallots, chopped
3 cloves garlic, minced
3-4 tablespoons coconut oil
4 chicken breasts (preferably organic)
Salt and pepper, to taste
Note: vegetarians could substitute the chicken with two cans of rinsed and drained garbanzo beans. Cook on low for 3-4 hours.
Here's how I made the recipe
1. Collect and prep all ingredients including mushrooms, sweet potatoes, chicken breasts, diced tomatoes, garlic, bell peppers and shallots
2. Saute veggies and chicken separately and place in slow cooker
3. Set on high for 6 hours and you will have this
I serve the stew over cooked brown rice and it is delicious. The chicken is moist and shreds really easily. The coconut oil infuses a mild sweetness. My dinner layout with dried apricots for dessert
Hope you enjoy this one!