Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew

Hands-On Time: 15 minutes 
Ready In: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)
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 ounces) whole stewed 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 the 4 1⁄2-quart CROCK-POT® slow cooker.

2.              Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.