I love fall for many reasons, but a big one is that I get to make all kinds of yummy soups, stews and dishes in the crock pot. (Dude, you have to get one of these.It has three interchangeable sizes and is ah-maze-ing.) Last night, I made a recipe that I originally found at Weight Watchers. So, it’s yummy and relatively healthy. (Bonus points because my four year old likes it, too!)
Southwest Crock Pot Chicken and Sweet Potato Stew
3-4 frozen chicken breasts
2 sweet potatoes, cubed
1 white onion, diced
2 cans of chicken broth
1 can of Rotel tomatoes with green chilis (I use mild, but use the heat intensity that you like)
1 can tomatoes with garlic
1 can tomato paste
2 soup cans of water
2 tsp. oregano
1 tsp. cumin
1 can sweet cream corn
Place frozen chicken breasts on the bottom of the crock pot. Place remaining ingredients, except for the corn, on top of the chicken in the crock pot.
Cook on low for five hours. For the last hour, remove chicken breasts and shred. Add chicken back in, as well as the can of cream corn, and cook for 30 to 60 additional minutes.
Serve with Southwestern cornbread or tortilla chips.
TIP: If you like a thicker base, I used an emulsion blender to blend the base (a little) before I added the chicken and corn back in. You can also achieve this with a blender.