Autumn Spiced Chicken Stew

Ingredients

• 2 Chicken breasts boneless and skinless Cut into pieces
• 2 medium Sweet potatoes Peeled and cut into pieces
• 1 small Butternut squash Peeled and cut into pieces
• 1 medium Carrot Peeled and cut into pieces
• 1 (28 oz) can Tomatoes Diced, with meat & juice separated
• 2 tablespoons All purpose flour
• 2 tablespoons Butter
• 1 teaspoon Salt
• 1 teaspoon Paprika
• 1 teaspoon Celery seed
• 1/2 teaspoon Ground black pepper
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 2 teaspoons Chicken bouillon
• 1 teaspoon Dried basil 1/2 reserved
• 4 strips Bacon Cooked & Crumbled

Instructions

1. In a 5 quart crock-pot, combine chicken, sweet potatoes, carrots, and squash.
2. In a separate container, melt butter (10 seconds in the microwave works if room temp, 20 seconds if butter is frozen).
3. Mix flour into butter, slowly whisk tomato juice into mixture until combined.
4. Add spices into butter mixture, being sure to reserve 1/2 teaspoon of basil, then pour mixture over ingredients in the crockpot.
5. Cook on LOW for 3 hours, uncover, stir, recover and cook for 3 more hours. Add reserved basil and bacon, stir, and serve.