So, Cuomo hasn’t actually eaten any of my crockpot meals. But because of my “non-essential” status, the Governor gave me this snowy, blustery day off. Last week, the wind took my power and my water. We were flushing our toilet with pool water…the pool that was nearly destroyed. Thanks to a generous home owners insurance policy, I was able to refill my fridge right before the blizzard began. Enjoy this hearty, delicious chicken and sweet potato stew.
3 ½ cups Wegmans Chicken Culinary Stock
2 ½ cups shredded and de-skinned rotisserie chicken
2 – 14 oz cans petite diced tomatoes with garlic, basil and oregano
1 – 16 oz can of red kidney beans, drained and rinsed
1 – 15 oz can of black beans, drained and rinsed
5 medium sweet potatoes, peeled and cubed
1 box Near East Quinoa blend, roasted red pepper & basil
1 Tbsp olive oil
1 Tbsp dried minced onion
1 Tbsp chili powder
½ tsp turmeric
2 cloves garlic, minced
½ tsp ground Cayenne pepper
salt & pepper to taste
Place all the ingredients in the crockpot, stir and cook on low for 8 hours. Serve with a sourdough roll.