From, Contributing Writer Erica Illsley
Fall in our home brings the traditions of burning spice candles, putting out little pumpkin and leaf decorations, eating pumpkin chocolate chip cookies and my great-grandmother’s infamous applesauce cake but we cannot live without this heart-warming stew recipe.
One year many moons ago we bought a new Rival Crock-pot and inside the packaging came a little mini-magazine of recipes called Flavors from Around the World. Little did we know that one recipe in those little pages would change our concept of comfort fall food for our little family forever. Cooking it regularly in the fall and winter months has become a tradition we have grown to love.
This stew is a wonderful mixture of flavors but brings in the sweet potato and combines the tomato and chicken with cinnamon, ginger, and celery seed. After hours of simmering the flavors together they combine into a chunky sweet stew that will warm your heart as much as your insides.
We call the recipe Fall Stew but the original title of the recipe is Chicken and Sweet Potato Stew. You can find the original recipe here on the Rival Crock-pot website.
We make our own variation of the stew and have changed a few of the ingredients which are shown by the * in the recipe. You can use many of the leftovers you may have from your cooking, chopped chicken leftovers can substitute for the chicken breasts, white sweet potatoes instead of orange. To make it more healthy use organic vegetables and your own homemade chicken stock. This is a great Crock-pot recipe but can also be simmered on the stove throughout the day for the same delicious results.
Ingredients for the Heart-Warming Fall Stew
- 4 boneless, skinless chicken breasts, diced
- 2 medium, sweet potatoes, peeled and cubed
- 2 medium, potatoes, peeled and cubed*
- 2 medium carrots, peeled and sliced
- 2-3 ribs of celery, sliced*
- 2 cans, (28 ounces each) diced tomatoes*
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp celery seed or celery salt*
- 1 tsp paprika (optional)
- 1 box (32 ounces) of chicken stock or use 32 ounces of homemade stock
Combine all ingredients in your pot or Crock-pot.
Crock-pot Instructions: 6-8 hours on low; 3-4 hours on high.
Stove-top Instructions: Bring to a boil and then simmer on low for 2-3 hours.
Serves: 6-8 servings
I love to serve this when guests come for a visit or even take to a church potluck because the taste is so different from the typical stew that is served in the winter months. And I won’t lie, I almost like it so much I would eat it for breakfast. Cornbread and warm rolls with butter are a great complimentary addition to this stew. Add a salad to make it a full-course meal.
Source: “Chicken and Sweet Potato Stew.” Rival Crock-pot Stoneware Slow Cooker Recipes Flavors from Around the World. Publications International, Ltd. 2003: 35. Print.