Monday, February 11, 2013

Chicken and sweet potato stew

This is based on a recipe from but which has been moved (or removed). I've made some tweaks. Mostly I've doubled the amount of spices as the dish was way to subtle for my tastes, and halved the amount of white potato since even with an 8 hour cooking time they still were not very soft with the original recipe. A great dish for cold winter nights.


2 boneless, skinless chicken breasts cut into large cubes
1 28-oz can whole stewed tomatoes
2 medium carrots, peeled and cut into 1/2-inch slices
2 medium sweet potatoes, peeled and cubed
1 medium potato, peeled and cubed
1 tbsp salt
2 tbsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp paprika
1/2 tbsp celery seed
1/4 cup chopped fresh basil (or 4 tbsp minced basil from a tube)
1 cup nonfat, low sodium chicken broth

Layer the ingredients in the crockpot, starting with the white potato, the sweet potatoes, carrots, tomatoes and finally the chicken. 
Combine the spices and seasoning with the chicken broth and pour over evenly.

Cover and cook on Low for 8-10 hours.