This recipe was YUMMY! I found it over at A Year of Slow Cooking. Even though three out of our five family members like sweet potatoes, I think next time I’ll make this dish with red potatoes. Then again, I’m one of the three that likes sweet potatoes so maybe the two that don’t care for them need to zip it. Just sayin’. :)
2 lbs boneless skinless chicken breast
1 can chicken broth
2 large sweet potatoes (peeled and chopped)
1 onion (chopped)
1 tbsp dijon mustard
2 tbsp 100% maple syrup
6 cloves garlic (minced)
4 bay leaves
2 tsp rosemary herb seasoning
Rinse and pat dry chicken breast, cut any extra fat off. In a mixing bowl combine chicken, dijon mustard, maple syrup, garlic, and seasonings. Place the bay leaves on the bottom of your Crock Pot and then pour in your chicken mixture. Next pour in the chicken broth around the outside of the pot, trying not to rinse the coated chicken. Last, toss in the onions and sweet potatoes. Cook on low for 6-8 hours. There should be enough “sauce” left to pour over brown rice.
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