Winter Chicken Stew

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  • 2 large sweet potatoes, peeled and cubed
  • 2 medium parsnips, peeled and cut into 3/4-inch pieces
  • 2 medium cooking apples, cored and cut into 1/4-inch slices
  • 1 medium red onion, diced
  • 1 tablespoon fresh chopped parsley
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/2 teaspoon salt
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 (13 3/4-ounce) can chicken broth
  • Hot cooked couscous or rice


Layer sweet potatoes, parsnips, apples and onion in 4-quart crockery cooker. Add parsley, TABASCO® Sauce and salt. Add chicken chunks; pour chicken broth over mixture.

Cover. Cook on high-heat setting for 3 to 4 hours, or low-heat setting for 6 to 7 hours, or until chicken and vegetables are tender. Ladle mixture into bowls.

Serve over couscous or rice, if desired.

Makes 4 servings.

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