posted by: Judi
Many, many, thanks to Debbie, who has invited us to participate in Crock Pot Wednesdays at her blog “Dining With Debbie”. If you love your Crock Pot, you’ll find some great new recipes to try and links to other participants.
We absolutely love our Crock Pot here, especially during those cold winter months. It provides us with a great way to make scrumptious meal with little fuss. I suspect we use it at least twice a week and sometimes even 3 or 4 times. We cook everything from soups and stews and spaghetti sauces, to roast beef and chicken and sometimes, even desserts! If you don’t have a Crock Pot, I would suggest investing in one, you’ll love it.
Amy made up this quick and easy meal yesterday. She amazes me…I generally must follow a recipe when I cook…Amy just makes it up in her head and it turns out fantastic.
Chicken and Sweet Potato Stew
- 2 large chicken breasts cooked and cubed (or shredded)
- 4 large sweet potatoes, peeled and cubed
- 1 large onion, diced
- 2 stalks of celery, diced
- 2 cups frozen peas
- 3 cans mushroom soup
- 1 can water
- 1 tbsp of Chinese 5 Spice or Garam Masala
- 6 – 8 cloves of minced garlic
Combine all ingredients in your Crock Pot and stir. Cook on high for 4 hours or 6-8 hours on low, until sweet potatoes are soft but not mushy. This particular recipe makes about 10 servings, depending on how hearty your family’s appetite is! You could also substitute cream of chicken or cream of celery soup for the mushroom if that’s what you have on hand.