|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||49%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 80g||29%|
|Dietary Fiber 5g||16%|
|Total Sugars 46g|
|Vitamin C 25mg||125%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy recipe for Crockpot chicken and sweet potatoes is full of flavor thanks to the curry powder, ginger, and peach preserves. You can vary the spices to your liking: Eliminate the curry powder, use more ginger, or add some basil or thyme. A recipe like this is quite flexible, which means you can alter some of the ingredients, including the vegetables, and it will still be delicious.
A delicious sauce is created from a combination of preserves, apple cider vinegar, soy sauce, and chicken broth. And because it is so good, you'll want to serve the dish over hot cooked rice or pasta. Add a crisp green salad and some toasted garlic bread to complete the meal.
“Having a crockpot is one of the best choices you can make for saving yourself time and effort in the kitchen. The Chicken and Sweet Potatoes works as a meal by itself but it goes great with some jasmine rice.” — Noah Velush-Rogers
8 boneless, skinless chicken thighs
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon ground ginger
3 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
1 cup peach preserves, or apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon low-sodium soy sauce
1/2 cup chicken broth, or water
2 tablespoons cornstarch
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 at least 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.
Sweet potatoes tend to cook quickly, especially when compared to white potatoes, so you may want to either check them after four hours of cooking, or add them to the slow cooker a few hours into the cooking time. If you included them from the start and they have reached the desired doneness before the chicken is done, do your best to remove them from the slow cooker and then return the sweet potatoes to the dish about 30 minutes before finished.
- You can use chicken breasts in this recipe; just reduce the cooking time to about 5 hours on low. Make sure that the chicken reads 160 F on a meat thermometer and that the sweet potatoes are tender when pierced with a fork.
- If you'd like more vegetables, add some baby carrots or sliced regular carrots.
- Other types of potatoes will work nicely; cubed Yukon Gold potatoes will add wonderful flavor and interest.
How to Store
Refrigerate leftovers in an airtight container for up to 5 days.
Can you convert this to an Instant Pot?
This recipe can be made in an Instant Pot as long as you add about one cup of liquid to the dish. Instead of six to eight hours, it will take 25 to 30 minutes to cook.