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
• 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

Directions

1. 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.

2. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

3. Tip

4. You may double all the ingredients when using a 5, 6 or 7-quart CROCK-POT® slow cooker.

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