Slow Cooker Chicken with Apple and Sweet Potato.
Some people worship a god. Lately, I’ve been worshiping my Crock Pot.
Which I’m pretty sure violates a Commandment.
Slow Cooker Chicken with Apple and Sweet Potato. (Adapted from Clean Eating Magazine, June 2013.)
- 2 sweet potatoes, peeled and cut into 1-inch chunks
- 1 pound boneless, skinless chicken thighs
- Sea salt + cracked black pepper
- 2 cloves garlic, finely minced
- 1/2 cup chopped red onion
- 1 cup unsweetened apple sauce
- 2 teaspoons apple cider vinegar
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- Fresh basil, chopped
Layer the sweet potato chunks and chicken thighs in the bottom of a slow cooker. Season with salt and pepper. In a small bowl, stir together the garlic, red onion, apple sauce, cider vinegar, curry powder, and ginger. Pour the mixture over the chicken and sweet potato chunks.
Cover and cook on low for 6-8 hours, until the chicken and sweet potatoes are tender. Garnish with fresh chops of basil and serve over sauteed greens.
The next time I make this, I will double the recipe. I like making slow cooker meals in mass quantity, and I suspect this will freeze well for leftovers. When I do make it again, I’ll use 1 pound of chicken thighs and 1 pound of boneless, skinless chicken breasts.
Also note that, although the original recipe title was “Curried Apple Chicken & Sweet Potatoes,” there is only a very vague curry taste here (even though I increased the original measurement from 1 teaspoon to 1 tablespoon). If you don’t have any curry powder, I think substituting with cumin would still give you a good and balanced flavor of sweet and smoky. If you really love curry, though, I would suggest increasing the measurement and/or rubbing the curry powder on the chicken, letting it sit in the fridge for a couple of hours, and then quickly searing each side in a skillet before putting it in the slow cooker. This will help to lock in the flavor.
Good news! This recipe is Whole30 compliant!