Slow Cooker Chicken and Sweet Potatoes2022-09-08
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat0.6 g
Trans Fat0.5 g
Unsaturated Fat0.6 g
Slow cooker chicken and sweet potatoes. Chicken thighs with vegetables and spices cooked in a slow cooker. This dish may take a little bit of time to slow cook, but it’s worth it for the tender, juicy chicken and sweet potatoes.
This recipe was adapted from http://sweetpeasandsaffron.com
Why Slow Cookers are Amazing
A slow cooker is a kitchen appliance that cooks food at a low temperature for a long time. It is perfect for when you want to cook something and then eat it hours later. The crockpot has been around since the 1950s and it is still one of the most popular cooking appliances in America.
This article will list some of the benefits of using a crock pot and provide some tips on how to use one properly.
The benefits of using a slow cooker are many, but there are two main ones: convenience and cost-effectiveness. Slow cookers can help make all your favorite dishes without much effort on your part, which will save you time in the kitchen. Slow cookers also use less energy than other cooking methods like ovens or stovetops, which saves you money in terms of both utility bills and grocery costs.
How to Make Slow Cooker Chicken and Sweet Potatoes- the Ultimate Fall Dinner!
This recipe is perfect for those that love a good slow cooker dinner. It’s hearty, filling, and loaded with flavor. The best part? It’s surprisingly easy to make!
The chicken and sweet potatoes are cooked all day in a crockpot, making this meal incredibly easy to prepare. Once the cooking time is up, you can either serve it right away or let it cool and freeze it for later. This dish is perfect for busy weeknights when you don’t want to spend hours in the kitchen after work!
Slow Cooker Chicken and Sweet Potatoes
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- 3 teaspoons freshly ground coriander
- 3 teaspoons freshly ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 4 teaspoons water
- 2 tablespoons olive oil
- 2 medium yellow onions, peeled and sliced
- 1 teaspoon granulated sugar
- 2 cloves garlic, peeled and crushed
- 14 oz (420 ml) can coconut milk
- 8 boneless, skinless chicken thighs
- 2 medium yams, peeled and cubed into 1½ inch (3 cm) cubes
- 2 teaspoons Garam marsala
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons ground almonds
In a small mixing bowl, combine all dry ingredients. Stir well. Add enough water (4 teaspoons) to form a paste. Set aside.
In a small pan, heat olive oil over medium heat. Add sliced onions and sugar, sauté, stirring constantly, until lightly golden, for about 10 minutes. Add crushed garlic and cook for a further 1 minute. Stir in spice mixture and cook for an additional 2 minutes, until toasted.
In a blender, combine onion-spice mixture and coconut milk. Blend until onion puréed. Transfer mixture to slow cooker. Add chicken thighs and sweet potatoes and toss well to coat.
Cover slow cooker and cook on low-heat setting for 3-4 hours.
Just before serving, stir in garam masala, lemon juice and ground almonds. Serve with cooked rice.