Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.

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  • Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.

  • Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.

Nutrition Facts

210.4 calories; protein 16.3g 33% DV; carbohydrates 27.8g 9% DV; fat 3.5g 5% DV; cholesterol 29.3mg 10% DV; sodium 355.8mg 14% DV. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/22/2017
Very good and healthy. I used low sodium chicken stock (instead of vegetable) and also added salt plus 2 TB of tomato paste plus a good pinch of cinnamon. Might add some spinach next time. Served it with a salad and crusty bread and I think it will taste even better reheated! Will definitely make it again. Read More
(18)

Most helpful critical review

Rating: 3 stars
11/28/2017
I made it according to the directions. And yes it is too bland.. I will make it again but will put my own flavor into it.. Using less quinoa is a start & the vegetable stock was huge mistake.. looking forward to next time Read More
(8)
75 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 3
Rating: 4 stars
11/22/2017
Very good and healthy. I used low sodium chicken stock (instead of vegetable) and also added salt plus 2 TB of tomato paste plus a good pinch of cinnamon. Might add some spinach next time. Served it with a salad and crusty bread and I think it will taste even better reheated! Will definitely make it again. Read More
(18)
Rating: 5 stars
11/21/2017
Loved it!!! Even my husband who isn't always enthusiastic about anything with curry in it really enjoyed it. I followed the recipe almost EXACTLY only adding 1 extra ingredient -- 1/4 cup chopped fresh cilantro at the end (last 15 minutes). I started with frozen chicken breasts and cooked it for 4 hours on high setting in my crockpot. The chicken was not overdone. I like spicy and I found the seasoning as written to be perfect. Be sure to add 1 tsp. black pepper (don't just give it a shake) -- gives it a nice heat without being overpowering. Use a good quality curry powder. Since I added my chicken breasts frozen I started them in the broth while sauteing the onion and garlic. Heated the canned tomatoes in the microwave before adding to crockpot to speed up the cooking. I diced the sweet potatoes about 1/2 inch dice. Everything was done to perfection in 4 hours (at high). Will definitely make this again. Read More
(14)
Rating: 3 stars
11/28/2017
I made it according to the directions. And yes it is too bland.. I will make it again but will put my own flavor into it.. Using less quinoa is a start & the vegetable stock was huge mistake.. looking forward to next time Read More
(8)
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Rating: 3 stars
11/28/2017
This was ok but somewhat on the bland side. Also the quinoa soaked up a lot of liquid which left this too thick and dry. Read More
(4)
Rating: 3 stars
11/21/2017
Found it a bit bland. Will try again with much more curry (used mild) maybe some red pepper flakes more onion and lemon. Read More
(4)
Rating: 4 stars
11/21/2017
Very tasty though I used 2 scallions (in place of the standard onion) dropped the green onion down to 2 (from 5) & added 2 teaspoons of kosher rock salt after 8 hrs of cooking as the flavour was too muted for our tastes; very hearty & healthy! Read More
(4)
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Rating: 3 stars
11/20/2017
I'm making this right now but I also added in a couple of ribs of sliced celery (in 2" diagonal slices) and also some sliced celery leaves.... since they have a lot of flavor & aroma. This also needs some chopped Italian Parsley (added near the end of cooking time) so that the flavor & aroma won't be lost while everything is cooking. My family & I will surely enjoy this dish tonight (with my minor changes). Read More
(3)
Rating: 4 stars
11/27/2017
Great flavour. I reduced the pepper to 3/4 tsp. and still found it a bit peppery but my husband loved it. I also added some homemade seasoned salt to give it an extra kick. Used yams instead of sweet potatoes and it was delicious! Read More
(3)
Rating: 5 stars
11/26/2017
Really good. Did not have quinoa so I substituted it with farrow.. had a lot left over so added chicken stock and puréed it and it made a really yummy hearty soup. Will certainly make it again! Read More
(3)