December 1, 2012 – It was my husband’s birthday, but he was also knee deep in studying for his last and final architecture licensing exams (there’s like 100 of them). In addition, we had a six month old at home. Needless to say, it wasn’t likely we were going to be going out to celebrate his birthday, but I still wanted to do something special. I scoured the internet and found this recipe for Crockpot Chicken and Sweet Potatoes. I didn’t choose it for health reasons; I chose it because it sounded delicious. I really liked that it was made in the crockpot, so it was ideal with taking care of a baby. The dish was a sort of a “The-South-Meets-Asia” dish, and we loved it! Most importantly, my husband loved it on his birthday and the many times I’ve made it since then. For his birthday, I followed it with Paula Deen’s peach cobbler, but for regular nights, the Chicken and Sweet Potatoes are satisfying all on their own.
I was happy to hear from the dietitians at Touro that the recipe is very healthy without need for modification, except to add a favorite green vegetable. I added green beans and kept it very simple. I used canned organic green beans and heated them up with 1 tbsp grape seed oil (our favorite oil), 1 tbsp butter, a dash of salt, a dash of pepper and a dash of garlic powder.
I really, really love this dish. I love how cheap and convenient it is to make. I love that it’s different, yet yummy flavors, and always makes leftovers for a delicious lunch the next day. I love that it’s healthy. However, most of all, I love how much my husband and now my 16 month old LOVE it. Serving them healthy food that makes them happy, makes me happy!
Crockpot Chicken and Sweet Potatoes (Original Recipe)
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: 4 servings
- 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 chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Place sweet potatoes and onions in 3-1/2 quart slow cooker and top with chicken. Top with peach preserves, vinegar, and soy sauce. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork. Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.
- Use the BONELESS/SKINLESS chicken thighs. I’ve tried to make it using bone-in thighs and peeling the skin off, and it creates too much juice. It becomes more like a soup.
- Use skinless thighs. Do not try to keep the skin on thinking you’ll add flavor. It makes it very fatty and greasy. Trust me, I tried.
- Even the boneless/skinless thighs make a significant amount of juice, so instead of adding an extra ½ cup of chicken broth and mixing it with the cornstarch, take ½ cup of juice out of the crockpot and mix it with the cornstarch and put back in.
- I cook on high for around 30 minutes at the end, instead of only 15 minutes. I like my gravy a little thicker. I like it to be more like gravy and less like soup.
- I prefer the apricot preserves. It gives you a flavor you don’t get to have very often. Most of us just don’t eat apricots.
If You’re Shopping at Langenstein’s…
Be sure to try Braggs organic apple cidar vinegar for this recipe!
A Touro Dietitian’s Perspective
I LOVE this! Keep it as is and add your family favorite vegetable!!