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As much as I would love to tell you about this past weekend’s marathon, it is important for me to make sure my body is getting good recovery nutrition AND I am not going to lose the 10 crockpot meals in 10 weeks challenge!

Last night, I decided to prep my ingredients and cook my crockpot meal overnight for the first time!

Week 2 Crockpot Dinner: Chicken and Sweet Potato Stew

My thinking process for deciding what to make for this Week’s Crockpot Dinner

STEP 1) Make a list of ingredients you already have on hand and want to use in your recipe.

My MUST USE Ingredients: sweet potato (still from my farmer’s market trip two weekends ago) and chicken breasts (in my freezer)

STEP 2) Look for recipes on the internet by simply typing in your key ingredients you want to use. 

I searched “Chicken and Sweet Potato + Crockpot Dinners”

STEP 3) Bookmark recipes you like and then choose a recipe that is appealing to you. You can always combine recipes to make a meal that fits your taste buds and nutrient content.

I followed a chicken and sweet potato stew recipe (click here) and made a few changes (I didn’t use dry wine because forgot my ID at the grocery store because it was still in my water belt from the race…oops! At least I know where it is!)

My Version of Chicken and Sweet Potato Crockpot Stew 


  • Broccoli, cut into medium size pieces (1-2 inch), 2 cups (2 stalks)
  • Sweet Potato, cut into medium size pieces (2 inch), 2 cups (1 large sweet potato = about 1 lb)
    • I did not peel my sweet potato, but you can if you want
  • Mushrooms, sliver, 8 each
  • Shallots, peel and chop, 1/4 cup (4 each)
  • Garlic cloves, peel and mince, 4 cloves
  • Chicken breasts, cut each breast into 4 pieces, 2 each (about 5 oz each, covered my entire hand)
  • Rosemary, 1 Tablespoon
  • Cracked black pepper, 1/2 tsp
  • Vegetable Broth, 1 cup
  • White Wine Vinegar, 1 Tablespoon
  • Salt, 1 tsp (to taste…add when everything is cooked)

    All my ingredients used except the salt and pepper


  1. Cut the broccoli, sweet potato, mushrooms, shallots, garlic, and chicken breasts and place in the crockpot.
  2. Add rosemary, pepper, and vegetable broth to the crockpot and stir all the ingredients together.

    Ready to Cook!

  3. Cook for 6-8 hours on Low (or 3-4 hours on High)

    8 hours later……

  4. Add white wine vinegar and salt and stir well.

    Scoop in a bowl/plate/plastic container and you have a yourself a low-fat balanced meal!

    Going into the refrigerator. One for today, one for tomorrow, and one for Thursday 🙂


Click here to view the completed Crockpot Challenge 1 !

This recipe was easy! It was so nice to wake up to a great smelling kitchen and 3 balanced  lunches or dinners for me to eat this week! I was conscious of making a meal with a variety of color, protein (chicken), starchy carbohydrate (sweet potato), and vegetables (I love my broccoli) to get my metabolism back to itself after the marathon.

Look forward to post in a few days. Here are some numbers my math wiz dad passed along to me …..I placed top 10% overall (39,455 total runners), top 5% amongst all females (16,709 female runners), and top 4% amongst my age group (3,648 25-29 year old runners). I improved my time by 27 minutes from my last marathon a little over 1.5 years ago! These numbers make all the hard work and pain worth it! I finally have normal mobility in my right leg again…..my adduction muscles in my groin area were pretty sore Sunday and yesterday making it pretty painful to lift my right leg up stairs, into the car, and into bed, but I am recovering faster than I thought! By tomorrow, I will be ready to get my body moving again with a short and easy run outside (2-3 miles) or 30 minutes on the elliptical/bike!

Thanks Reilly for passing this photo along 🙂