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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I invented this as a way to use up the leftovers of a roasted chicken. Turkey would work equally well. The hardest part of preparing this recipe is just taking the time at the beginning to cut everything up. After that, just toss it all in the crock pot and forget about it! Ingredients:
3 cups cooked chicken, cut into bite-sized chunks |
3 cups sweet potatoes, cut into bite-sized chunks (2 small sweet potatoes) |
2 small onions |
1 acorn squash, seeded, peeled, and cut into bite-sized chunks |
6 ounces mushrooms, cut to uniform size if necessary |
3 1/2 cups no salt added stewed tomatoes (2-14.5 ounce cans) |
3 carrots, peeled and cut into bite-sized chunks |
2 cloves garlic, minced |
1/2 cup chicken broth |
1 tsp dried thyme |
1/2 tsp dried red pepper |
1/2 tsp black pepper |
1/2 tsp garlic powder |
1/4 tsp curry powder |
Directions:
1. **Important Note: As written, this recipe requires a large crock pot - 5 1/2 quart size or larger.**
2. Combine all ingredients except stewed tomatoes and spices in a large mixing bowl. Add spices, toss until well blended.
3. Pour tomatoes into a separate bowl. Gently mash with a fork, just until they begin to soften.
4. Add tomatoes to meat and veggie mixture. Toss well.
5. Pour the whole works into a 5 1/2 quart (or larger) crock pot. Cook on high for 6 hours, or low 8 to 10 hours.
6. Notes: One serving = approximately 1.5 cups. Recommend using low sodium broth (this recipe's sodium content is based upon regular broth because the analyzer wouldn't work with the low sodium kind.) If, during cooking, the mixture seems too dry, add a little more broth. Or if too much liquid at the end, thicken with cornstarch and water.
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