Fix it & Forget it Friday: Chicken and Sweet Potato Stew

Chicken and Sweet Potato Stew

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 ingredients,  add broth and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Serve over hot rice. Serves 6-8 people.