Chicken Rice Sweet Potato Stew

Chicken Rice Sweet Potato Stew

This time of year makes me crave wearing cozy sweaters, snuggling by the fire, and eating hearty foods. Our family has been gluten-free since 2009 and it has been an inspired ride creating gluten-free alternatives of our seasonal favorites.

In addition to our meals being gluten-free, we also have a need to prepare fresh and healthy food, quickly. Meals that minimize our time in the kitchen, but maximize the amount of food—while always keeping it fresh and healthy, are ideal.

Multiple meals that can be easily stored and reheated bring ease to our often hectic work schedules. And we have a toddler. He’s… a lot. Where a lot of parents turn to “the box” for dinner and watch their health decline, we demand another option and strive to create it.

How do we honor our values around food while also accepting the limitations on our time?

The crock pot. This chicken rice sweet potato stew recipe makes about eight meals—we eat it for days. A piece of gluten free toast or a half cup of cooked gluten free pasta is the perfect addition. It’s warming, filling and just right for Fall, our health and our time.

Ingredients

  • 4 medium-sized sweet potatoes
  • 5 medium-sized carrots
  • 3 chicken breasts
  • 1 medium-sized onion
  • 1 cup green beans
  • 3 small bay leaves
  • 1 tbsp dried oregano
  • 1 cup brown rice
  • 2 tsp sea salt
  • 1 cup of kale, chopped (optional)

Method

  • Dice all vegetables
  • In a 7 quart crock pot, layer ingredients as follows: potatoes, carrots, chicken, onions, rice, green beans, oregano and bay leaves
  • Cover with water (about 6-8 cups)
  • Add 2 tsp sea salt
  • Cook on HIGH for 6 hours
  • If using kale, add to crock pot for last 10 minutes of cooking time

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