Chicken and Sweet Potato Stew

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Source: The Crock-Pot Recipe Collection, published by Publications International, Ltd (2008)

Yield: 6 servings

Ingredients

  • 4 boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium sweet potatoes, peeled and cubed
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 2 medium carrots, peeled and cut into 1/2-inch slices
  • 1 can (28-ounce) whole tomatoes
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon celery seeds
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup nonfat, low-sodium chicken broth
  • 1/4 cup fresh basil, chopped

Directions

  1. Combine the chicken, potatoes, carrots, tomatoes, salt, paprika, celery seeds, pepper, cinnamon, nutmeg and broth in a 4 1/2-quart slow cooker.
  2. Cover; cook on LOW for 8 to 10 hours or on HIGH for 3 to 4 hours.

Nutrition Info

Each serving provides 310 calories, 2.5 grams fat, 0.5 grams saturated fat, 90 mg cholesterol, 780mg sodium, 33 grams carbohydrates, 4 grams fiber, 12 grams sugar, 40 grams protein
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