Slow Cooker! Chicken and Sweet Potato Stew

I had a late start today and thought it would be perfect to try out the new slow cooker. Most recipes call for about 8hours- I ended up leaving it for 10 and it was ok. I won't be able to do this during the week because 10hours is usually the average so any am or pm workouts means I'll be away from home from 12+ hours, no good for a slow cooker. I'll probably be able to get it ready on Sunday mornings, do the workouts for the day 4-5 hours on a different setting if I want to try out different recipes.
All ingredients were bought from whole foods (Jewel would be just fine I'm sure but I was already at the WF, I'm sure Jewel would have been cheaper, but the turkey sausage I used was really fresh and yummy)
Recipe taken and modified from "Crock-Pot Best Loved Slow Cooker Recipes"

The longest part was the chopping which I did the night before. I ended up doubling the recipe, but not using all of it when I put it in the pot.

(I'll include original recipe, and what I added to fit the 5qt size)
4 boneless skinless chicken breasts, cut into bite-size pieces (I cut about 10)
4 spicy Italian Turkey sausage links (not in recipe, I just added it)
2 medium sweet potatoes, peeled and cubed (I peeled and cubed 2, but only about 3 fit into the pot)
2 medium Yukon Gold potatoes, peeled and cubed. (I peeled and cubed 2 small potatoes and about 1 cup of cauliflower)
2 medium carrots, peeled and cut into 1/2 inch slices (I peeled 4)
1 can (28 ounces) whole stewed tomatoes, undrained (I used 4- 14.5 cans- too many, too soupy and wanted it more stewy)
1 teaspoon salt (I added 2)
1 teaspoon paprika (I put about 2)
1 teaspoon celery seeds (2)
1/2 teaspoon black pepper (1)
1/8 teaspoon ground cinnamon (1/4)
1/8 teaspoon ground nutmeg (0- I didn't have it, oops)
1 cup fat free low sodium chicken broth (2)
1/4 cup fresh basil, chopped (used it to taste for serving)


Combine chicken, (turkey), potatoes (cauliflower), carrots, tomatoes with juice, salt, paprika, celery seeds, pepper, cinnamon, nutmeg (oops) and broth in slow cooker. Cover, cook on LOW 6 to 8 hours (10 for me and the apartment didn't burn down) or on HIGH 3 to 4 hours. To serve, sprinkle with basil
(This was for the original recipe for 6 servings- for the 5, 6, or 7 quart double all ingredients like I did for my 5 qt)
I served over a leftover quinoa / brown rice / lentil mix so that it was more like a stew instead of a soup and I liked it this way. You could also add rotini pasta to make it more filling, but not bad served with the rice mix :)