Crock Pot Chicken With Sweet Potatoes Food

CROCKPOT CHICKEN AND SWEET POTATOES

Steps:

• Gather the ingredients.
• Sprinkle both sides of the chicken with the salt, cayenne pepper, paprika, curry powder, and ginger.
• Rub the spices into the chicken.
• Place the sweet potatoes and the chopped onion in a 3 1/2- to 4-quart slow cooker.
• Lay the chicken on top.​
• Add the peach preserves, vinegar, and soy sauce .
• Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.
• Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth.
• Add this mixture to the slow cooker and stir gently to combine.
• Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce has thickened.
• Serve hot and enjoy.

CROCK-POT CHICKEN WITH SWEET POTATOES

Steps:

• Remove skin from chicken; set aside.
• Place sweet potato and onion in a 4-1/2 to 6 quart slow cooker.
• Place chicken on top of vegetables.
• In a small bowl stir together salad dressing and rosemary. Pour over chicken.
• Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
• Using a slotted spoon, transfer chicken and vegetables to a serving platter.
• Whisk cooking liquid until smooth; serve with chicken and vegetables.

CROCK POT HERBED CHICKEN WITH SWEET POTATOES

Steps:

• Place the chicken pieces in a 5- or 6- quart crock pot, season to taste, spoon the soup over the chicken and top with the sweet potatoes.
• Combine the stuffing mix with the water and butter and spoon it over the sweet potatoes.
• Cover and cook on low for 4 to 6 hours, or until the sweet potatoes are tender, and the chicken is cooked right through: when the juice of the chicken - when the thickest pieces are pierced - is no longer pink.
• Towards the end of the cooking time, add your choice of green vegetable(s).

CROCK POT ORANGE CHICKEN WITH SWEET POTATOES

Steps:

• Place sweet potatoes in bottom of a med to large slow cooker.
• Rinse chicken breasts and pat dry.
• Combine flour, salt, nutmeg, cinnamon, pepper and garlic powder.
• Thoroughly coat chicken in flour mixture.
• Place chicken on top of sweet potatoes.
• Combine soup with remaining ingredients.
• Stir well and pour over chicken and sweet potatoes.
• Cover and cook on low 8-10 hours or high 4 hours.

CHICKEN & SWEET POTATO CROCK POT STEW

Steps:

• Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, salt and pepper in a 6 quart crock pot; stir to combine.
• Cover and cook on low until the potatoes are tender, about 5 hours.
• Before serving, remove bones from the chicken, if desired, and stir in vinegar.

CROCK POT CHICKEN NOODLE SOUP WITH SWEET POTATOES

Steps:

• Combine all ingredients except the egg noodles in the crock pot.
• Cover; cook on low for 8- 10 hours on Low, or on High for 4- 5 hours.
• Stir in cooked egg noodles before serving.

PEACHY CHICKEN WITH SWEET POTATOES

Steps:

• In a 4- or 5-qt. slow cooker, combine sweet potatoes and onion. Sprinkle chicken with paprika, thyme, salt and cayenne; arrange over sweet potatoes. Top with preserves. Cover and cook on low for 6-8 hours or until chicken and potatoes are tender., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.

CROCK POT CHIPOTLE CHICKEN WITH SWEET POTATOES

Steps:

• Add the chicken to the crock pot.
• Prepare the vegetables and add on top of the chicken.
• Put in the broth, and add the spices.
• Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
• Before serving, stir in the sour cream. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
• Add brown sugar in small increments if you want to cut the heat.
• Serve over pasta or brown rice.