CROCKPOT CHICKEN WITH SWEET POTATOES
INGREDIENTS
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Larsen
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Total:
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8 hrs 15 mins
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Prep:
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15 mins
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Cook:
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8 hrs
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Yield:
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4 Portions (4 Servings)
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Nutritional Guidelines (per serving)
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2544
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Calories
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140g
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Fat
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37g
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Carbs
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266g
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Protein
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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This wonderful and easy recipe for Crockpot chicken and sweet potato is so good for you! One serving supplies 100% of the Vitamin A you need every day. And it's delicious too. You can vary the spices in this recipe; add more curry powder, use more gi
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You could use chicken breasts in this recipe; just reduce the cooking time to about 5 hours on low. Make sure that the chicken is at 160 F on a meat thermometer and that the sweet potatoes are tender when pierced with a fork.
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You could also add more ingredients to this easy recipe.
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Think about adding some baby carrots or sliced regular carrots
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Other types of potatoes would be good in this dish too;
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some cubed Yukon Gold potatoes would add wonderful flavor
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and interest.
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Because the sauce is so good, serve this over hot cooked rice
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or pasta. Add a crisp green salad tossed with sliced mushrooms
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and grape or cherry tomatoes, and some toasted garlic bread.
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For dessert, an ice cream pie or some brownies would be
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delicious.
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Ingredients Steps
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Ingredients
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8 boneless, skinless chicken thighs
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1 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 teaspoon paprika
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1 teaspoon curry powder
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1/2 teaspoon ground ginger
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3 sweet potatoes, peeled and cubed
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1 onion, chopped
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1 cup peach preserves OR apricot preserves
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3 tablespoons apple cider vinegar
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1 tablespoon low-sodium soy sauce
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1/2 cup chicken broth or water
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2 tablespoons cornstarch
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Steps to Make It
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Sprinkle the chicken with salt, cayenne pepper, paprika,
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curry powder, and ginger. Rub the spices into the chicken.
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Place the sweet potatoes and the onions in 3-1/2 to 4-quart slow
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cooker and top with the chicken.
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Top with the peach preserves, vinegar, and soy sauce.
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Cover the slow cooker and cook on low for 6 to 8 hours or
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until the chicken is thoroughly cooked to 160 F
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(test it with a meat thermometer) and the sweet potatoes
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are tender when pierced with a fork.
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Combine the chicken broth and cornstarch in a small bowl
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and mix well with a wire whisk until smooth. Add this
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mixture to the slow cooker and stir gently to combine.
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Cover the slow cooker again and cook on high for 10 to 15
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minutes or until the sauce is thickened.
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Serve immediately over hot cooked rice, couscous, or pasta.
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Calories: 380
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Fat: 12 grams
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Sodium: 700 mg
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Vitamin A: 100% DV
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Vitamin C: 35% DV
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