This recipe was pretty good. I adapted it from one from Saving Dinner, one of my favorite meal planners/cookbooks. It's quick, it's easy, and it's pretty sweet (which is pretty nice if you are following a low-carb plan where refined sweets are off-limits). If you like spice, add some cayenne or Rooster sauce (sriracha). We served this over rice for a super-filling dinner, but if you are minding the carbs, obviously you would omit this part.
Slow Cooker Chicken and Sweet Potato Stew
Place the following in the crockpot:
1 small bag baby carrots
1 onion, finely chopped
1-2 boneless skinless chicken breasts
2 medium sweet potatoes or yams, peeled and cubed
salt and pepper
1/2 t. rosemary
2 c. apple cider
1 c. chicken broth
Cook on low for 8 hours. Add a can of green beans.
When carrots are tender, strain liquid from crockpot. Mix part of the liquid with 1 T. corn starch, stir, then add the corn starch mix to the rest of the liquid. Cook this liquid over medium heat until the sauce is as thick as you like. Place some cooked rice on the plate, then the chicken/veggie mix, then top with the cornstarch/liquid mix.
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