Sweet Potato & Chicken Stew

 

 

 

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This was a perfect crockpot stew for yesterday’s cold and rainy weather:)

It takes a little early morning prep, but its well worth it to be able to relax the rest of the day… Or entertain a 15 month old!

A few of my go-to brands

A few of my go-to brands

What you need-
3-4 boneless skinless chicken breast
1/4 c water
1 large organic sweet potato peeled and cut into chunks
1/2 cup red onion chopped
1/4 cup rinsed quinoa*
1 can organic kidney beans
1 can organic black beans
2 cups organic free range chicken broth
1 can organic fire roasted diced tomatoes
1t garlic {or more}
1 T chili powder
1/4 t crushed red pepper*

Chicken- drizzle with olive oil, lightly spiced with garlic and onion powder, 1/4 c water- cook it covered in a glass baking dish in the oven for 30-40 min on 375 or until done. { I usually do this step first thing in the am while I’m waiting for little man to eat his breakfast but it could be done the night before. The important thing here is to SAVE the excess chicken water! ALL of it.}

What goes in the crockpot-
Cooked, cubed chicken and chicken water. On the bottom is best for this cause slow cookers really focus on cooking what’s on top most.
Add RINSED {rinsed} RINSED beans, Stewed tomatoes, onion, quinoa, sweet potatoes, chicken stock, garlic, and then chili powder.
You can stir the top around a little bit to even out spices but not too much is needed.
* crushed red pepper and quinoa are optional but both very good!

Cook on high for 3 or more hours! I usually cook between 3-4 and sometimes will let it “warm” for another hour so it gets really stewy;)

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Yum

I don’t usually need salt and pepper for this recipe but you taste and be the judge when yours is finished! Please let me know how you liked this- it is one of my faves! Happy clean eating with allergies:)

– Jenn

Sweet Potato Hash

So I bought a new cheese grater with full intentions of making some homemade hash browns just so I wouldn’t have to wait for my taters to bake in the oven.{Busy mom here}. Mission accomplished!

These won me over instantly! A nice combo of sweet and savory!

Hash

Small pic- Large taste

Sweet Potato Hash

1 large Sweet potato rinsed and grated, skin on.
Half yellow Onion chopped or sliced- or a little bit of both, no ones judging you in your kitchen 😉

Heat about 3-4 T coconut oil over med-high heat. Add onion, stir and allow to soften a bit. Then toss in your shredded sweet potato. Stir only enough to coat with oil and let sit. Add some black pepper, and parsley. Sprinkle some sea salt, paprika, and a dab of cinnamon. Add a teaspoon minced garlic. By now your taters should be ready to flip/stir. Not too much stirring or you will end up with mush.
Mine were done in about ten minutes. I’m not an expert when it comes to making the perfect textured hash browns but the taste of these hit the spot! Also, sorry for the lack of measurements. I get into the kitchen sometimes and do my own thing. But the spices I mentioned first were heavier than those I finished with. I hope you like:)

-Jenn