Chicken and Squash Stew

This is a fantastic Fall stew, especially during harvest time. The only thing that didn't come from my garden in this recipe was the chicken (with the exception of some of the spices)! Even my picky eaters gobbled this up. I've found that it helps them eat their food when they can help me pick it first from the garden.
Also, the hands-on time for this recipe is minimal. It took me less than 10 minutes to throw everything into the slow cooker and walk away.

Chicken And Squash Stew

3 lbs boneless, skinless chicken thighs
3 lbs winter squash, peeled and chopped into bite-size pieces
3 large potatoes (I used red potatoes), peeled and cubed
4 medium tomatoes, cut into quarters
3 large carrots, cut into 1/2-inch slices
1 small onion, diced
1 tsp sea salt
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground celery
1 tsp ground black pepper
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp ground cumin
2 cup chicken broth
1/4 cup fresh basil

Combine the chicken, potatoes, squash, carrots, tomatoes, onion, broth and seasonings in a 5-qt slow cooker. Cover; cook on Low for 6-8 hours or on High for 3-4 hours. Before serving, use a fork to lightly shred chicken. Serve each bowl with a few leaves of fresh basil. 

**If you don't have winter squash, yams or sweet potatoes are fantastic in this! I've used pumpkin, Acorn, butternut, yams and sweet potatoes and it's always turned out great.