Crock-Pot Chicken With Sweet Potatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 4 |
|
From one of those five ingredients cookbooks. Just add a little S&P (and use light honey-mustard dressing) and you've got an easy, healthy meal; the meat falls off the bone! Ingredients:
2 1/2 lbs chicken thighs |
6 medium sweet potatoes, peeled and quartered (about 2-1/2 pounds) |
1 small onion, cut into thin wedges |
3/4 cup honey mustard dressing |
1/2 teaspoon rosemary, crushed |
Directions:
1. Remove skin from chicken; set aside.
2. Place sweet potato and onion in a 4-1/2 to 6 quart slow cooker.
3. Place chicken on top of vegetables.
4. In a small bowl stir together salad dressing and rosemary. Pour over chicken.
5. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
6. Using a slotted spoon, transfer chicken and vegetables to a serving platter.
7. Whisk cooking liquid until smooth; serve with chicken and vegetables.
|
|