Chicken and Sweet Potato Stew (crockpot)

Chicken and Sweet Potato Stew
Yield: 6 servings

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

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.

I added about two tbsp. of brown sugar
(to cut the acidity of the tomatoes)
and threw in about 1/8 or 1/4 cup of
ketchup. I only used sweet potatoes, no
white potatoes.

DELICIOUS!!!!