Crockpot Chicken & Sweet Potato Stew was AMAZING! This recipe is easy to prepare ahead of time and store in the freezer. When I wanted to cook it I put it in the fridge the night before to thaw. Then in the morning I just put it in the crockpot for the day
I made this meal on a Sunday when I prepared several Freezer Cooking meals together. I spent a total of 5 hours cooking, chopping and washing dishes. However in the end I had saved myself time and filled my freezer with enough meals to feed my family for 3 weeks. I used cooked shredded chicken for this recipe. You may also want to check out our Freezer Cooking 101 Series.
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Weight Watchers Points Plus: 6 Points Per Serving
- 4 boneless, skinless chicken breasts, cut into bite-size pieces (I used shredded chicken)
- 2 medium sweet potatoes, peeled and cubed
- 2 medium Yukon Gold potatoes, peeled and cubed
- 2 medium carrots, peeled and cut into 1⁄2-inch slices
- 1 can (28 ounces) whole stewed tomatoes
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon celery seeds
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1 cup nonfat, low-sodium chicken broth
- 1⁄4 cup fresh basil, chopped
- Combine ingredients minus broth and add to gallon Ziploc bag.
- Thaw add broth and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours in the crockpot.
- Serve over hot rice.
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