Name: Chicken and Sweet Potato Stew

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 substitute
• 1 teaspoon paprika
• 1 teaspoon celery seeds
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup fat-free, low-sodium chicken broth
• 1/4 cup fresh basil, chopped

Instructions:

• Combine the chicken, potatoes, carrots, tomatoes, salt, paprika, celery seeds, pepper, cinnamon, nutmeg and broth in the Crock-pot
• Cover
• Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours
• Sprinkle with basil before serving

Comments: 7/07/2014: With only three chicken breasts and one carrot, the Crock-pot in the Moving House was overfilled. I did not have celery seeds, nutmeg, or fresh basil. I added a celery stalk and a teaspoon of ground basil.
3/20/2017 - I prepared a half recipe with one lb of chicken breast tenders, 4 small yellow potatoes, a stalk of celery in place of the celery seeds, and a 1/2 teaspoon of basil.
11/18/2018 - I made a half recipe of chicken, potatoes, carrots, tomatoes, and broth, but used the full amount of spices.

Source: Rival Crock-Pot Slow Cooker Recipes for All Occasions, Publications International Limited, 2006

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