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
½ teaspoon jerk seasoning
½ 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.