Many people nowadays, are sporting a slow cooker fit with a cook setting that immediately changes to warming mode after the cooking time has expired. Game changer. That is $49 well invested.
With fall comes peak sweet potato season. This meal highlights the savory side of this root vegetable, overflowing with loads of vitamin A through beta carotene, plus potassium and vitamin C. It is better to go with orange-fleshed taters due to the fact that, to me, the discussion of a white sweet potato simply doesn’t have the very same flair.
Many people choose to use chicken thighs with the bone in (skin eliminated, naturally) in slow-cooked dishes because the outcome is juicy, tender pieces of meat. The natural gelatin from within the bones lends itself to a simplified bone broth – so great you’ll be sipping it from a spoon.
Toss these simple components into the slow cooker and be on your way. Just a couple of hours later, return to your kitchen filled with a warm, mouthwatering scent.
5-Ingredient Slow-Cooker Chicken and Sugary food Potatoes
Makes 4 portions
Total Time: 4 hr
Preparation Time: 25 minutes
– 2 medium orange-fleshed sweet potatoes, peeled, diced 1/4 inch (about 4 cups).
– 3/4 cup diced onion.
– 1/2 teaspoon smoked paprika (or use sweet paprika or cumin), divided.
– 1 1/4 cups reduced-sodium chicken broth.
– 1 1/2 pounds bone-in chicken thighs, skin and excess fat eliminated (about 4 thighs).
Integrate the sweet potatoes, onions, 1/4 teaspoon smoked paprika and freshly ground black pepper in the slow cooker. Gather the broth. Season the chicken thighs with 1/4 teaspoon each salt, pepper and smoked paprika. Nestle the chicken into the sweet potatoes. Cover and cook on low for 3 1/2 hours, till the chicken is prepared through and the sweet potatoes are fork-tender. Season each serving with additional salt and a couple of drops of apple cider vinegar, if you want.
Per serving: Calories 235; Fat 8 g (Saturated 2 g); Cholesterol 72 mg; Salt 407 mg; Carb 17 g; Fiber 2 g; Protein 22 g.