This quinoa, chicken and sweet potato stew that can be made in the crockpot is AMAZING! If I was giving thumbs, this would be a two thumbs up recipe. Now I KNOW I will be making it again. It’s not only full of healthy ingredients, it is sweet and delicious, and I believe gluten free, although some of you probably know more about that than I do.
INGREDIENTS:
- 1 T dried minced onion
- 1 tsp. jarred minced garlic
- 2 1/2 cups cooked chopped chicken (could use more)
- 2 14 1/2 oz. cans chicken broth (if it seems dry, can add more)
- 1 T chili powder
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup quinoa, rinsed
- 2 large sweet potatoes, peeled and cubed
- 1 15 oz can black beans, drained and rinsed
- 2 16 oz. cans red kidney beans, drained and rinsed
- 1 28 oz can petite diced tomatoes with garlic and olive oil (this is different than the original recipe and added so much flavor)
- Salt and pepper to taste
Now the original recipe (modified from Taste of Home December 2011/January 2012 edition magazine) called for sauteing fresh onion and garlic, and simmering the chicken for an hour…but my style is to throw everything in the crock pot and let it do all the work.
I mixed everything lightly in the crock pot, and then let it simmer in the crockpot all day till dinner.
This makes such a large amount that it’s probably a good candidate for freezing some to use for lunches. A muffin pan makes perfect little portion sizes.
After the soup is frozen in the muffin tin, just pop it out and put into a ziploc bag or container, and it’s easy to reheat for lunches or snacks.
The chicken was so tender, the broth so sweet, and the sweet potatoes perfectly cooked. I felt so healthy eating it too! It would go great with a crusty hunk of bread.
Quinoa, Chicken & Sweet Potato Stew
Servings 6 -8
Ingredients
- 1 T dried minced onion
- tsp. jarred minced garlic
- 2 1/2 cups cooked chopped chicken (could use more)
- 2 14 1/2 oz. cans chicken broth (if it seems dry, add more)
- 1 T chili powder
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup quinoa (rinsed)
- 2 large sweet potatoes (peeled and cubed)
- 1 15 oz can black beans (drained and rinsed)
- 2 16 oz. cans red kidney beans (drained and rinsed)
- 1 28 oz can petite diced tomatoes with garlic and olive oil (this is different than the original recipe and added so much flavor)
- Salt and pepper to taste
Instructions
- I mixed everything lightly in the crock pot, and then let it simmer 4-6 hours in the crockpot.
Hope you enjoy it as much as I did!
this looks so good and healthy, I’m always looking for good crockpot recipes Thanks for sharing
Beautiful job!! I have never used a crockpot before, but really should get one.
I love that you changed the recipe to make it work for you!
Blessings
Mrs. White
This looks sooooo good!!! New to your blog, and I love it!
I bet I would love this, chicken and sweet potatoes high on my love list.
I know this is something I’d like. Thanks for posting the recipe. Found you on Creative Princess. 🙂
Hi Margo – I have subscribed to your blog for some time through Google Reader. I just realized that I stopped receiving new posts after your post dated 3/28. I unsubscribed and subscribed again, but still only received your posts through 3/28. Do you know why that might be and what I can do fix it? Thanks – Sally
This is so perfect! I am trying to eat from the pantry this month, and happen to have Quinoa, a couple sweet potatoes and shredded chicken in my freezer. Thank you for posting this recipe, it has been added to my menu plan!
I nominated you for an award! http://www.fivelittlechefs.com/2012/04/versatile-blogger-award.html
My daughter has been asking me to make more with quinoa. We just bought some. This looks like something we all would like.
Margo,
This is a beautiful stew with a combination that we will love! Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I am just discovering quinoa and I love it. This is agreat idea, and I like that you can do it in the slow cooker (im often nervous to try to use the slow cooker for “regular” recipes). And I absolutely LOVE the freezing it in a muffin tin for easy lunches… why have I not come across that idea yet?? Im totally going to use that, thanks!
Margo,
My first time here. I came over from the Weekend Potluck, and saw your Quinoa Sweet Potato Stew. I can’t wait to try it.
This looks delicious, thanks for sharing. stopping by from delightful order link party
Yum! Thanks for posting gluten free options. Placing individual servings in the muffin tins is pure brilliance!
Margo, you always share the neatest recipes! Thank you so much for linking up again at Weekend Potluck. We sure do appreciate having you over! Hope you have a wonderful weekend!
This stew looks yummy! Ijust copied this recipe…I am into the capy-cat thing, lol..come visit to see what I mean! Enjoy your week.
FABBY
This looks so good, and I love quinoa. And what a great idea to freeze in batches like that!!!! I’m your newest follower! I love your great ideas!!
This looks so delicious and I love the freezer tip, too! I make lunch every morning for my hubs and this would be nice to be able to change things up a bit for him! Thanks for sharing!
Take care,
Trish
I LOVE this idea of freezing the extras in muffin tins!! What a cool idea!
Blessings,
Terri Miller
http://www.beyond-relevance.com
Delicious crock pot recipe!! We loved having you link up to our “Strut Your Stuff Saturday.” Hope you’ll be back soon! -The Sisters
This sounds so healthy and delicious. Just the kind of food I am promoting to my readers. I would love it if you would share this on my foodie friday linky today.
Looks delicious, healthy and so easy! Can’t wait to try it!
-Lynn
Thanks for sharing this terrific recipe, see you next week at foodie friday.
Thank you so much for linking up your project. Just to let you know, you’re on the Inspiration Board spotlight today. Feel free to grab a featured button. Have a wonderful weekend.
http://carolynshomework.blogspot.com/2012/04/inspiration-board-link-party-spotlight_27.html
Hi, I’m Jaime. I run a blog called The Dress-up Drawer and I was just passing through. Love your blog and this looks so yummy!
I have a great giveaway going on right now for a personalized platter from The Southern Belle Boutique and just thought it might interest you. Thanks for letting me say hi!
http://thedressupdrawer.blogspot.com/2012/04/review-and-giveaway-southern-belle.html
Thanks for linking up to the Tuesday To Do Party! Hope you’ll come again this week! This month’s Pretty Packages party is now up for any of your lovely wrapped gifts!
http://blackberryvine.blogspot.com/2012/04/pretty-packages-party-14-highlights.html
Smiles!
Jami
http://www.blackberryvine.blogspot.com
Happen to stumble on your blog, and glad I did, because I love sweet potatoes, but my stash of recipes is limited with that ingredient! Thanks for sharing!
Yep. As long as you choose the right brands, this is gluten free. I would love it if you linked this and your pumpkin chili to my Gluten-Free Monday party on OneCreativeMommy.com. (By the way, I just shared your chili recipe on facebook.)
I like this recipe so much that I will be featuring it this week on Gluten-Free Monday at OneCreativeMommy.com. Please stop by and grab a featured button if you’d like. I hope you’ll be back to link up again on Monday.
Great recipe! Thank you for sharing! If I cooked it on low for 8 hours, would it still turn out okay?
I think it would probably be just fine!
Your recipe says to simmer on high all day. It’s not low? Most of the crock pot recipes I am reading are on low if its going to be all day. I’m about to pop the ingredients but wanted to double check 🙂
I have since bought a new crockpot that cooks alot hotter than my old one. As long as your sweet potato gets tender, low would probably be fine. 🙂
My sweet potato was tender and starting to fall apart after 4 hrs on high, so I guess my crockpot is one of the hotter ones as well. Thank you, it was delicious. And I think I’m going to serve it to my gluten and dairy free holiday company next week!
Looks so great! Thanks for sharing at our party last week and YOU are going to be a feature.
I made this for dinner tonight for my hubby and I. We absolutely LOVED it! It is so delicious! We are excited to eat the leftovers 🙂
thank you for linking this in to Food on Friday. We are now getting quite a collection of potato dishes together. Do stop by some of the other links to check them out! Cheers
We are making this recipe today. I’m substituting the Quinoa with brown rice.Will let you know how it turns out. Thanks!!
Jen
http://www.beachmonkeys.net
This sounds absolutely delicious. I’m working on my menu plan right now and and thinking I wish there were more than 7 dinners a week. Everything looks so darn good. I love your idea about freezing the leftovers in the muffin tin. That’s genius, simply brilliant! I don’t know why I’ve never thought of that before. Thanks for sharing your tips and tweaks to the recipe and of course the storage tip too!
Cari @ Reach For The Star Berries
Reach For The Star Berries
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Could I put raw chicken instead of cooking it before?
I was just wondering the same thing. If it is cooking for 8 hours, can’t the chicken be raw? Did you try it Mandi?
As long as the chicken was thawed, and not frozen and it was thoroughly cooked through by the time you are ready to eat, it would probably be fine. I wouldn’t use frozen chicken just because it would add liquid to your recipe and might affect the taste. 🙂
Thank you Margo. Am making this tomorrow night – Crockpot Thursday!
Delicious! I will be making this again next week!
This looks wonderful, and I plan to make it this morning…as soon as I run to the grocery store. I’m wondering if it is really necessary to cook the chicken first. I use a slow cooker fairly often, and most of my recipes start with raw chicken…often even frozen. Has anyone made this recipe without cooking the chicken first? I’ll come back and rate this recipe after we have eaten it.
As long as your chicken isn’t frozen when you put it in the crockpot, because it might add a little too much liquid. If you’re concerned about it being cooked thoroughly just check with a meat thermometer. It should register 165 degrees. The reason I cook my chicken first is because I cook chicken breasts in bulk, and separate them into meal size portions, and I like to pick the chicken apart to get out any fatty or chewy pieces. 😛