• 4 boneless skinless chicken breasts (cut into bite size pieces)
  • 2 russet potatoes (peeled and cut into 1 inch pieces)
  • 2 sweet potatoes (peeled and cut into 1 inch pieces)
  • 2 carrots (peeled and diced)
  • 1 onion (peeled and dice into large pieces)
  • 28 ozs. diced tomatoes
  • 1 c. chicken broth
  • 1 tsp. celery seed
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cinnamon
  • 1/2 tsp. black pepper
  • 1/2 lb. white button mushrooms , thinly sliced (optional)
  • 1/4 tsp. red pepper flakes (optional)
  • fresh basil (chopped optional)

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I made this the first time, and it was in the fall, and now I make Slow Cooker Chicken Stew with Potatoes, every fall. I love the blend of the flavors and delicious veggies!

  1. Combine all ingredients in slow cooker EXCEPT basil.
  2. Cover. Cook on Low for 6 to 8 hours.
  3. When ready to serve sprinkle with basil.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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