Slow cooker sweet potato and chicken stew. This easy sweet potato and chicken stew recipe is a delicious, healthy dinner that keeps on cooking!
What are some of the benefits of using a slow cooker?
Slow cookers are very useful because they allow you to prepare food with a lot of effort, but with little or no supervision. They can also be used to make large amounts of food that would normally take hours and hours in the oven or on the stovetop.
The slow cooker is a kitchen appliance that cooks food by heating it gradually over a long period of time. This process allows flavors and nutrients to develop, while keeping the dish moist and tender. The slow cooker also saves time and energy by allowing you to prepare meals without constant attention from the cook.
What kinds of dishes can be made in a slow cooker?
The best thing about cooking with a slow cooker is that it allows you to cook your favorite dishes without any hassle. You can prepare your meal in advance and leave it to cook for hours on end. This is great for people who don’t have time to spend in the kitchen, but still want to enjoy their favorite dishes.
A slow cooker can be used to make many different types of dishes, including soups and stews, meat dishes, and more.
Why is this recipe for slow cooker sweet potato and chicken stew a good fit for an American dinner?
The main reason why this recipe is a good fit for an American dinner is because it has a lot of ingredients that are typical of American cuisine.
The sweet potato and chicken stew is a healthy, easy to make, and budget-friendly dish that will be enjoyed by the whole family.
This recipe is also great for those who have busy schedules because it can be made in advance, allowing the cook to focus on other aspects of the meal.
Slow Cooker Sweet Potato and Chicken Stew
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- 1 pound (480 g) boneless and skinless chicken breasts, cut into cubes
- 1½ cups (375 ml) low-sodium fat-free chicken broth
- 3/4 pound (360 g) sweet potatoes, peeled and cubed
- 1 large red bell pepper, seeded and sliced
- 2-3 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1/4 cup (60 ml) water
- Chopped green onions
- salt and freshly ground black pepper, to taste
In a 6-quart (6 l) slow cooker, combine all ingredients, except green onions, water, and seasoning. Stir well.
Cover the pot and cook on a high-heat setting for 4-5 hours or until chicken and vegetables are tender.
Open the lid and stir in combined cornstarch and water. Cook, opened, stirring, for a further 2-3 minutes.
Season to taste with salt and black pepper. Sprinkle with chopped green onions. Serve hot.