Slow Cooker Chicken and Sweet Potato Stew
- 2½ LBS Boneless, Skinless Chicken Tenders, Cubed
- 4 TBSP Grade A Dark Maple Syrup
- 5 Carrots, Peeled & Sliced
- 2 Parsnips, Peeled & Sliced
- 2 Shallots, Chopped
- 2 Sweet Potatoes, Peeled & Sliced
- 1 TBSP Garlic, Minced
- 1 TSP Ground Thyme
- 1 TSP Sea Salt
- 1 TSP Black Pepper
- 32 OZ Chicken Stock
- 1 Cup Apple Cider
- 2 TBSP Cornstarch
- Add Chicken to slow cooker
- Drizzle maple syrup over chicken and mix to coat.
- Spread chicken to cover bottom of slow cooker
- Add carrots, parsnips, shallots, sweet potatoes & garlic
- Add stock and cider
- Add pepper, salt & thyme
- Cover and cook on low for 8 hours (or high for 3-4 hours)
- At end of cooking time reduce to warm.
- Remove a cup or so of the broth to a mixing bowl
- Add cornstarch to broth you've set aside and whisk thoroughly to combine
- Pour back into slow cooker, mix to combine.
- Cook additional 15 - 30 minutes, low heat, to thicken stew.
- Serve hot
Recipe by Mr. B Cooks at https://mrbcooks.com/slow-cooker-chicken-sweet-potato-stew/
3.5.3251