Crockpot Chicken and Sweet Potatoes
A comforting, healthy dish perfect for busy weeknights, featuring tender chicken and naturally sweet potatoes cooked in a slow cooker.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Ideal for shredding.
- 4 medium sweet potatoes, peeled and diced Adds sweetness and nutrition.
- 1 onion, chopped Provides flavor.
- 4 cloves garlic, minced Enhances flavor.
- 2 cups low-sodium chicken broth Keeps the dish moist.
- 2 teaspoons dried thyme For seasoning.
- 1 teaspoon dried rosemary For seasoning.
- Salt and pepper, to taste Adjust to preference.
- 2 tablespoons olive oil For coating chicken.
- Fresh parsley, for garnish (optional) Adds freshness.
Instructions
Preparation
- Peel and dice the sweet potatoes, chop the onion, and mince the garlic.
- In a large bowl, mix the olive oil, thyme, rosemary, salt, and pepper together.
- Add the chicken breasts to the bowl, making sure to coat them evenly with the mixture.
- Place the diced sweet potatoes and chopped onion in the bottom of the crockpot.
Cooking
- Lay the seasoned chicken breasts on top of the sweet potatoes and onion.
- Pour the chicken broth over the ingredients in the crockpot, ensuring everything is covered.
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Check the chicken for doneness; it should reach an internal temperature of 165°F.
- Once done, shred the chicken directly in the crockpot using two forks, stirring it back into the mixture.
Serving
- Serve hot, garnished with fresh parsley if desired.
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Notes
For thicker sauce, remove the lid for the last hour of cooking. Use fresh herbs for enhanced flavor. Adjust seasoning as needed.