Who wants another Crock Pot recipe?
One that isn’t just another version of the ones you already have? (Seriously, how many beef stew recipes can one person possibly need anyway?)
This is one of those recipes that you just have to try. There is no way I can describe to you the flavor of this stew. It’s such a change of pace and different flavor, yet it is not strong or overwhelming at all. The picture makes it look like it’s really spicy or that the flavors are strong, but they’re not. It’s a nice blend of flavors, tender chicken and nicely cooked veggies.
Oh, but you don’t like cinnamon and nutmeg, especially in savory dishes.
Neither do I. But for some reason I tried this recipe and I was shocked. You really can’t taste the cinnamon and nutmeg per se, it just all works together to make a nice winter stew. (I know, it’s called Autumn stew because of the seasonings, but it’s a nice meal to serve in the winter.)
The jar is my homemade chicken stock. I just measured the spices right into the jar and stirred it all up together. That way the spices distribute evenly over the chicken.
The chicken is from my freezer.
I grind my nutmeg myself because it makes me feel like a chef. I’m sure you can use the already ground nutmeg and end up with a perfectly good stew!
I start with my peeled and cubed veggies, then add the chicken, tomatoes, and the chicken stock with the spices.
Cover it, turn on the Crock Pot, and walk away. Dinner is on the way!
- 2 boneless, skinless chicken breasts
- 2 medium sweet potatoes
- 3 medium Yukon Gold potatoes
- 2 medium carrots
- 1 can (28 ounces) whole or stewed tomatoes
- 1 tsp salt
- 1 tsp paprika
- 1 tsp celery seeds
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup fresh basil, or about 1 TBSP dried basil
- 1 cup chicken broth
- Chop the chicken into cubes; about 2 inches.
- Spray the crock pot with cooking spray.
- Peel the potatoes and carrots and cut into thirds, place in the Crock Pot.
- Place the chicken into the pot on top of the veggies.
- In a medium bowl, combine the spices and the chicken broth. (This helps the spices get more evenly distributed.
- Add the tomatoes (chop in the food processor first if you like them very small).
- Pour the broth mixture over the chicken and veggies.
- Cook on low for 8 hours or high 4 hours.
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