For CROCK POT: Saute onions garlic & bell pepper in oil ( add TBSP butter). After cooking 5 minutes stir in flour. Slowly add water while stirring till smooth. Transfer to crock pot. Add remaining ingredients. NOTE: I cut raw chicken breast into about three chunks each and added to crock pot (raw). Toward the end of cooking I shredded the chicken with fork to make it more of a stew consistancy.
For CROCK POT: Saute onions garlic & bell pepper in oil ( add TBSP butter). After cooking 5 minutes stir in flour. Slowly add water while stirring till smooth. Transfer to crock pot. Add remaining ingredients. NOTE: I cut raw chicken breast into about three chunks each and added to crock pot (raw). Toward the end of cooking I shredded the chicken with fork to make it more of a stew consistancy.
We thought the stew was okay the first night. When we had leftovers for lunch the next day we were very happy to discover that it tasted much better. We will make it again and let it sit in the fridge overnight before eating it.
This is a wonderful easy and delicious recipe! The only small change I made was - instead of 2 cups of water I used 2 cups of chicken broth. I will definitely make this again!
This was absolutely delicious I did make a few changes I was in the mood for beef so i used beef stew meat and cooked it with the onion and garlic then added the sweet potato I also added regular potatoes and red pepper its what I had in the fridge and the rest of ingredients. I added some Red Cayenne pepper to add a little more heat and added a black lemon to add a little lemon flavor it was delicious I think next time I make this I will through in some carrots I'm a big veggie lover the making process was a bit tough but well worth it I will defiantly make this again!
This stew has great flavor! I loved the corn and kidney beans. I added the cilantro and lime juice to my bowl and it rounded out the flavors. The recipe is a little labor intensive but well worth the effort especially since it only takes 15 minutes to cook.
This recipe is a fantastic twist on traditional chicken soup/stew with a mexican flare. The nutrients from the chicken sweet potatoes and tomatoes make it a great alternative to chicken noodle soup especially during "cold/flu season". Instead of dissolving the flour in 2 Tbsp. water I used 2 Tbsp. lime juice and served each bowl with a lime wedge. The lime juice creats a delicious contrast against the cilantro. Also I suggest using at least 1 1/2 - 2 lbs. of chicken. 1 lb. of chicken seems to get lost in all the other flavors.
Excellent Stew with a boat load of flavor. I added about a cup of mild salsa and a teaspoon of sugar to bring out the tomato flavor. The sweet potatoes are a nice touch and the absorb the spices. I will make this again.
We were very happy with this stew. I used chicken broth instead of water white kidney beans instead of red ones and red bell peppers instead of orange. The lime juice rounds out the flavors nicely. The stew was a bit thin for my taste so I let it simmer with lid off for another 20 min. I had so many sweet potatoes left over from thanksgiving so this was a nice recipe to make use of them.
I made this in the crock pot and added some garden jalapenos and chili peppers for more spice. My son that should eat better and hates sweet potatoes stopped by and tried a "little". He ended up eating two full bowls. What he liked about the recipe I didn't...you can't really taste the sweet potatoes they taste like a regular potato. So if you are someone trying to incorporate healthy sweet potatoes into you diet this is a great place to start. Still a great tasting stew just add more peppers if you like spice.
Pretty good recipe. Interesting combination of flavors. Seemed like a lot of prep work though so I'm not sure if I'd make it again.
