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updated: 11/12/2012 11:22 AM

Slow Cooked Sweet Potato Stew

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  • Vegetable and chicken studded sweet potato stew is not only good, but good for you.

       Vegetable and chicken studded sweet potato stew is not only good, but good for you.
    Bob Chwedyk | Staff Photographer

 

2 medium sweet potatoes

2 boneless skinless chicken breasts

2 red bell peppers, seeded and chopped

2 cups torn kale leaves (discard thick stems )

1 large onion, chopped

2 cloves garlic, minced

1 can (28 ounces) whole tomatoes in juice, no salt added

1 can (15 ounces) diced tomatoes in juice, no salt added

1 teaspoon paprika

1 teaspoon salt

1 teaspoon thyme

1 teaspoon ground black pepper

teaspoon jerk seasoning

teaspoon cumin

2 tablespoons tomato paste

1 cup water

Fresh chopped parsley

Scrub sweet potatoes and then dice into 1-inch cubes. Cut chicken into 1-inch pieces.

Add the sweet potatoes, chicken, kale (keep pieces fairly large), bell peppers, onion, garlic, tomatoes, paprika, salt, thyme, pepper, jerk seasoning, cumin, tomato paste and water to a slow cooker and stir to combine. Cover and cook on Low until sweet potatoes are tender and chicken is cooked through, about 8 hours.

Ladle into bowls and garnish with parsley.

Serves six.

Nutrition values per serving: 260 calories, 9 g fat (2 g saturated), 25 g carbohydrate, 5 g fiber, 24 g protein, 54 mg cholesterol, 540 mg sodium.

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