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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 345.1
  • Total Fat: 2.4 g
  • Cholesterol: 87.5 mg
  • Sodium: 596.7 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 37.2 g

View full nutritional breakdown of Crock Chicken and Sweet Potates calories by ingredient
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Crock Chicken and Sweet Potates

Submitted by: PANSYLADY2

Introduction

I found this recipe at About.com and decided to try it. I made some adjustments to the original recipe by using chicken breasts rather than thighs and using sugar free preserves. I will probably tweak this recipe as I prepare it more often. I found this recipe at About.com and decided to try it. I made some adjustments to the original recipe by using chicken breasts rather than thighs and using sugar free preserves. I will probably tweak this recipe as I prepare it more often.
Number of Servings: 6

Ingredients

    32 oz. skinless chicken breast
    1 teaspoon salt
    1/8 teaspoon cayenne pepper
    1 teaspoon paprika
    2 teaspoons curry powder
    1/2 teaspoons ground ginger
    1 lg. onion, chopped
    5 sweet potatoes, about 5" long, chopped and cubed.
    1 1/2 cup no sugar added peach OR apricot preserves
    3 tablespoons apple cider vinegar
    1 tablespoon reduced-sodium soy sauce
    1/2 cup water
    2 tablespoons corn starch

Directions

Peel and cube sweet potatoes. Place in the bottom of a large crock pot. Chop onion and mix in with sweet potatoes. Cut chicken breasts in approx. 4 oz. servings and sprinkle with salt, cayenne pepper, paprika, curry powder and ginger and place the chicken on top of the sweet potatoes. Mix the preserves, vinegar, and soy sauce, together and pour over chicken. Cover and cook on high for 6-8 hours until chicken is thoroughly cooked and sweet potateos are tender when pierced with a fork.

Mix the corn starch with the water and add to the slow cooker. Cover and cooke on high for 10-15 minuters until sauce is thickened

Serving Size: Makes 6 servings, approx 5 oz. chicken with sweet potatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user PANSYLADY2.






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