Slow Cooked Sweet Potato Stew
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.
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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