Slow Cooker Crock Pot Pesto Chicken And 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.

SLOW COOKER PESTO CHICKEN THIGHS

Steps:

• Place chicken into the slow cooker or crock-pot. I use a 5 qt crock-pot.
• Pour chicken broth over chicken.
• Add your pesto sauce and garlic, then top with salt and pepper.
• Cook on LOW for 6-8 hours, the longer you cook this the better it is.
• Serve over rice or with mashed potatoes. You can use the sauce for topping for the mashed potatoes.

SLOW COOKER (CROCK POT) PESTO CHICKEN AND SWEET POTATOES

Steps:

• Use a 6 quart slow cooker.
• Blend or food process the first seven ingredients. (If you get to the chicken, you've gone too far.).
• Take a small taste to double check the flavor of your pesto and adjust as needed.
• Arrange the chicken in the bottom of your slow cooker. Chicken may be used frozen.
• Layer on the mozzarella cheese.
• Pour on the pesto.
• Cover with aluminum foil or parchment paper.
• Scrub sweet potatoes well and prick with a fork or other puncturing object.
• Lay them on top of the foil or parchment, of course.
• Cover and cook on low for 6-7 hours or on high for 4-5.
• If your chicken is frozen, it will take longer.
• When done, carefully remove the sweet potatoes with tongs.
• Watch out for steam. [As a side note, I am the queen of steam burns. Oops, forgot the mitt again.].
• Enjoy!

SLOW COOKER SWEET POTATOES

Steps:

• Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
• Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.