While I’m on the topic of magical things, I thought I would dedicate this one post to my most favorite magical kitchen tool. It’s the least I can do in return for the things it has done for me, after all.
And I’m talking of course about my CROCK-POT!
I feel for anyone who hasn’t yet discovered the beauty that is the Crock-Pot. The slow-cooker has the ability to to turn your meals into the most most tender, flavorful, melt-in-your-mouth kind of dishes. And the best part is it requires ABSOLUTELY NO effort on your part! Well aside from a little prep and planning, but I swear it ends there.
I bought my very own Crock-Pot this year, and it has changed my cooking game. I may just start calling it the Crack-Pot because I’m addicted. From breakfast, to dinner, to dessert there is nothing the slow-cooker can’t do.
Have I sold you yet? Seriously, slow cooking is where it’s at.
Yesterday I made the most delicious stew for dinner. One added bonus is that you can make a lot of food depending on the size of your crock-pot and save the rest for leftovers. That takes care of a few meals for the week!
This stew is so fun because you can make it your own by playing with your favorite flavors! This recipe I created turned out deeeelicious so I urge you to try it but don’t be afraid to tweak it to your liking!
Crockpot Chicken Stew
1.5 lbs boneless skinless chicken breasts (I used three)
1 lb sweet potatoes, skinned and cubed
1 cup millet or quinoa
1 can black beans, drained and rinsed
1 can diced tomatoes (14.5 oz)
3 garlic cloves, minced
3 cups fresh kale, de-stemmed
5 cups chicken stock
2 tsp salt
Dash of onion powder
Dash of chili powder
Dash of coriander and cumin
Salt, Pepper and cayenne to taste
For a flavor boost I also added a splash of white cooking wine and a couple of tablespoons of peach chutney but these are optional.
Spray the inside of your Crock-Pot with non-stick cooking spray. Trim the fat from your chicken breast and add it to the bottom of the Crock-Pot .
If you are using quinoa, rinse it with cold water and add it to the pot. If using millet you can skip the rinse and add it directly to the pot on top of the chicken. Prepare the sweet potatoes, drain and rinse the beans and add it to the Crock-Pot. Add the can of diced tomatoes with the juice.
Mince the garlic cloves and add them along with the de-stemmed kale and chicken stock. Flavor your stew with salt, seasonings, white wine, and chutney.
Set your Crock-Pot on high heat and close the lid. Let the stew cook for about 4 hours. Open the lid and shred the chicken with a fork. It should be tender enough to fall apart. Give the stew a stir and add salt, pepper and cayenne as desired!
And as a famous leprechaun once said, it’s magically delicious!