I made this recipe last week at my friend Jen’s suggestion. What I love about getting recipes from friends, or from sites with lots of reviews for each recipe, is that you have some idea ahead of time of how to adjust the dish to maximize its potential. For instance, Jen told me not to cook it for as long as the recipe said, and that she would cut down on the wine next time because that flavor was a little overwhelming. OK, done.
We liked this dish a lot. The short, high temp cooking time helped the chicken breasts stay firm and much less mushy or mealy than they can sometimes get when cooked slow and low in a CrockPot. Although I’m not a huge fan of sweet potatoes, they worked well here. You must cut them into pretty chunky spears so that they do not disintegrate during cooking. I served this meal with some dinner rolls, which we used to mop up the sauce. Next time I might add some cornstarch at the end of cooking to thicken up the liquid, or else serve it over something absorbent, like rice.
Slow Cooker Chicken with Sweet Potatoes
Adapted from Chicken and Sweet Potato Stew
2 pounds sweet potatoes, peeled and cut into spears
8 oz. Baby Bella mushrooms, sliced
2 medium onions, quartered
4 cloves garlic, peeled (keep whole)
3 boneless, skinless chicken breasts, cut in half width-wise (1.5 lbs.)
1 c. vegetable stock
1/2 c. dry white wine
1/2 tsp. dried thyme
1 Tbsp. rice wine vinegar
salt and pepper to taste
Add vegetables to the crock, and then arrange the 6 pieces of chicken on top. Pour the stock and wine over everything, and sprinkle it with the thyme.
Cover and cook on high for 3-4 hours, or until sweet potatoes are soft and chicken is cooked through. Stir in vinegar, and season with salt and pepper. Serve over egg noodles or rice to absorb the cooking liquid.