Slow Cooker Supper #2


Here is the second in a series of slow-cooker recipes.  It smells wonderful (sort of like autumn in your kitchen) and tastes even better.


Chicken, Sweet Potato and Apple Stew (Serves 6)

3/4 pound boneless, skinless chicken breast, cut into pieces
2 medium green apples, cored and diced
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup diced onion
1 cup chicken broth or bouillon
1/2 cup apple juice
2 Tbsp quick-cooking tapioca
1 Tbsp maple-flavored syrup
1/2 tsp ground cinnamon
1/2 tsp poultry seasoning
1/2 tsp salt
1/4 tsp white pepper
1/2 cup light sour cream or plain nonfat yogurt (optional)Directions:
Combine all ingredients, except sour cream or yogurt, in a 3-1/2 quart slow cooker. Cover and cook on LOW 6 to 7 hours or until sweet potatoes are tender. Serve in bowls with a dollop of light sour cream or plain nonfat yogurt.Per serving: 274 calories, 2 g total fat, 0.5g saturated fat, 58g carbohydrate, 7g protein, 172 mg sodiumTip: If you don’t have a 3-1/2 quart slow cooker, you may use another size cooker as long as it is filled no less than half and no more than 2/3 full.

A word about white pepper: white and black pepper taste very similar and can be used interchangeably in this recipe. White pepper is used mainly for aesthetic reasons, so if you don’t want to spring for white pepper (it’s pricey) and don’t mind the sight of black pepper, the color doesn’t matter.


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