Tuesday, March 30, 2010

Crockpot Chipotle Chicken and Sweet Potatoes

I thought this recipe was great, and I was stuffed up with a cold! Ron liked it even better. This was the first time I had used the Trader Joe's boneless skinless thighs in a crockpot recipe, and now I think I am hooked on doing it that way all the time! The only thing I thought was odd was that it called for such a small amount of sweet potatoes. I think I would go ahead and use more next time. I also thought it could use a bit of salt. I just left the sour cream out. I meant to tell my husband to stir some into his before eating it, but I forgot, and he still loved it! But it you have people in your home that eat dairy, you might want to give it a try! Also, we just ate it in bowls like a stew.
Crockpot Chipotle Chicken and Sweet Potatoes
--enough chicken pieces to feed 4 (I used a full bag of Trader Joe's boneless and skinless thighs)
--10 oz package of mushrooms
--1/2 chopped onion
--3 cloves minced garlic
--1 small sweet potato (peeled and chopped in chunks)
--2 green onions, chopped
--1 diced red bell pepper
--1/2 cup chicken broth
--1 t chipotle pepper
--1 t paprika
--1/4 t black pepper
--1/2 ts salt or more, to taste
--1 cup sour cream, to add later (optional)

The Directions.
Add the chicken to the crockpot. Prepare the vegetables and add on top of the chicken. Put in the broth, and add the spices. Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
Before serving, stir in the sour cream if using. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
Serve over pasta or brown rice or eat like a stew.

1 comment:

Mama Anna said...

I've made this a number of times, leaving out chipotle & mushrooms (due to dietary restrictions) and it's still ok! :)