So this week I found this new one here which is linked via the title.
I made some changes, noted below:
Next time I'm going to try adding Cumin I think or yellow curry. We served this over white rice. Kid's raved about it.
Chicken & Sweet Potato Stew
Hands-On Time: 15 minutes
Ready In: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)
Yield: 6 servings
4 boneless, skinless chicken breasts, cut into bite-size pieces (used boneless, whole ones)
2 medium sweet potatoes, peeled and cubed (bought the precut ones from Trader Joe's)
2 medium Yukon Gold potatoes, peeled and cubed (used fingerling's, not cut up)
2 medium carrots, peeled and cut into 1⁄2-inch slices (used baby ones, not cut up)
1 can (28 ounces) whole stewed tomatoes (used cut up, not stewed, what I had)
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds (omitted, I was out)
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg (was out, so I used Allspice)
1 cup nonfat, low-sodium chicken broth (all out, used tomato can w/chicken juice & water)
1⁄4 cup fresh basil, chopped (used dried & probably about 2 Tbsp)
- 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.
- Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
You may double all the ingredients when using a 5, 6 or 7-quart CROCK-POT® slow cooker.
This light stew has an Indian influence and offers excellent flavor without the fat.