Chicken Crockpot Recipe Yams-Recipe 1
- 2 1/2 lbs sweet potatoes, peeled and diced into 1 1/4-inch cubes
- 1/4 cup chicken broth
- 4 cloves garlic, minced (1 1/2 Tbsp)
- Salt and freshly ground black pepper
- 2 tsp paprika
- 2 tsp packed light brown sugar
- 1 tsp onion powder
- 1 tsp dried thyme, or 1 Tbsp fresh minced
- 3/4 tsp dried rosemary or 2 1/2 tsp minced fresh
- 1/4 tsp cayenne pepper (more or less to taste for desired heat level)
- 6 large bone-in, skin-on chicken thighs, trimmed
- 1 1/2 Tbsp olive oil
- 1 (16 oz) pkg. frozen broccoli florets
- Fresh parsley, chopped (for garnish, optional)
Spray a 6-quart slow cooker with non-stick cooking spray. Place sweet potatoes in slow cooker in an even layer, pour over chicken broth then sprinkle with half of the garlic and season with salt and pepper.
In a small mixing bowl whisk together paprika, brown sugar, onion powder, thyme, rosemary and cayenne pepper. Sprinkle half of the spice mixture evenly over potatoes, set remaining aside.
Heat olive oil in a large pot over medium-high heat. Dab skin side of 3 pieces of the chicken dry with paper towels and season both sides with salt and pepper. Sear in oil, skin side down, until golden, about 4 minutes. Transfer to slow cooker over sweet potato layer. Repeat with remaining 3 pieces of chicken.
Sprinkle remaining spice mixture and garlic evenly over chicken, the cover slow cooker and cook on low heat until sweet potatoes are tender and center of chicken registers 165 on an instant read thermometer, about 4 1/2 – 5 hours.
Add broccoli either during the last 30 minutes of cooking or steam in bag as directed on package, season with salt. Plate chicken, sweet potatoes and broccoli and serve with a few spoonfuls of the sauce from the slow cooker (which you can skim off a little of the fat first if preferred).
Chicken Crockpot Recipe Yams-Recipe 2
- 8 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 3 sweet potatoes, peeled and cubed
- 1 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
Sprinkle the chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Rub the spices into the chicken.
Place the sweet potatoes and the onions in 3-1/2 to 4-quart slow cooker and top with the chicken.
Top with 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 is thickened. Serve immediately over hot cooked rice, couscous, or pasta.
Chicken Crockpot Recipe Yams-Recipe 3
- 2 chicken breasts cut into 1 inch pieces
- 2 sweet potatoes peeled and cubed
- 1 can chicken broth 14.5 oz
- 1 tsp salt
- 1 1/2 tsp black pepper
- 1 Tbsp minced onion
- Put everything in the crcokjpot.
- Place lid on top and cook on low for 8 hours.
- Serve and enjoy
Chicken Crockpot Recipe Yams-Recipe 4
- 2 lbs boneless chicken breasts or boneless skinless chicken thighs (I used 2 lbs)
- 1 pound fresh sweet potatoes cut up into large chunks
- 2 cups of fresh green beans
- 1/4 cup olive oil
- 1 TBSP chili powder
- 1 tsp garlic salt
- 1 cup chicken broth
- In a 5 quart or larger crockpot place chicken. In a small bowl mix together the olive oil and seasonings. Pour over the chicken. Top the chicken with the diced sweet potatoes, and finally the fresh green beans.
- Pour the chicken broth over the top of everything, cover, and cook on low for 6-8 hours.
- Serve with a side salad if desired.Freezer Meal
- You can place all of the ingredients into a gallon Ziploc bag and turn this into a simple freezer meal. You can mix everything together or place the potatoes and green beans in small sandwich bags to keep separate before putting them in the gallon ziplock. Totally up to you.