Crock Pot Chili Coffee Chicken Sweet Potatoes Recipes

CHICKEN CHILI WITH SWEET POTATOES

Steps:

• Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.
• Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
• Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado and/or cilantro, if desired.

SLOW COOKER SWEET POTATO & CHICKEN CHILI

Steps:

• Lightly spray the slow cooker with cooking spray. Add all of the ingredients into the pot and mix gently as best as you can. Cover and cook on HIGH for 4-5 hours, or on LOW for 7-8 hours, until sweet potatoes are soft, and chicken is cooked through. In the last hour of cooking, take two forks and shred the chicken breasts right in the pot. Serve plain, or with toppings and enjoy!
• Instant Pot Directions: Only use 1 cup of chicken stock, and a 15 ounce can of diced tomatoes. The rest of the ingredients are the same. Cook on high pressure for 15 minutes and quick release pressure.

SLOW-COOKER CHICKEN & SWEET POTATO CHILI

Steps:

• In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until chicken and sweet potatoes are tender, 5-6 hours. Serve with cheese, sour cream and chips.

CROCKPOT CHICKEN AND SWEET POTATOES

Steps:

• Gather the ingredients.
• Sprinkle both sides of the chicken with the salt, cayenne pepper, paprika, curry powder, and ginger.
• Rub the spices into the chicken.
• Place the sweet potatoes and the chopped onion in a 3 1/2- to 4-quart slow cooker.
• Lay the chicken on top.​
• Add the peach preserves, vinegar, and soy sauce .
• Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.
• Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth.
• Add this mixture to the slow cooker and stir gently to combine.
• Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce has thickened.
• Serve hot and enjoy.

SLOW-COOKER SWEET CHILI CHICKEN

Steps:

• Spray 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook chicken over medium-high heat 5 minutes, stirring occasionally, until lightly browned. Spoon chicken into slow cooker.
• Add chili sauce, hoisin sauce, orange juice, garlic, bell peppers and onion to slow cooker; stir.
• Cover; cook on Low heat setting 3 hours. In small bowl, stir together cornstarch and water until smooth; stir into chicken mixture. Cover; cook 1 hour longer.
• Serve chicken mixture over rice. Sprinkle with green onions and sesame seed.

SLOW COOKER SWEET CHICKEN CHILI

Steps:

• Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours.
• Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.

SLOW COOKER SWEET POTATO CHILI

Steps:

• Combine sweet potatoes, crushed tomatoes, diced tomatoes, kidney beans, black beans, onion, chili powder, cumin, brown sugar, garlic, paprika, and salt in a slow cooker.
• Cook on Low for 8 hours.

CROCK POT HERBED CHICKEN WITH SWEET POTATOES

Steps:

• Place the chicken pieces in a 5- or 6- quart crock pot, season to taste, spoon the soup over the chicken and top with the sweet potatoes.
• Combine the stuffing mix with the water and butter and spoon it over the sweet potatoes.
• Cover and cook on low for 4 to 6 hours, or until the sweet potatoes are tender, and the chicken is cooked right through: when the juice of the chicken - when the thickest pieces are pierced - is no longer pink.
• Towards the end of the cooking time, add your choice of green vegetable(s).

SWEET POTATO CHILI (CROCK POT)

Steps:

• In a large skillet over medium heat, toast cumin seeds, stirring for about 2 minutes or until fragrant and they start to brown. Transfer to a mortar and pestle and grind. Set aside.
• In the same skillet, heat oil over medium heat for 30 seconds or so. Add onions and cook, stirring until softened.
• Stir in garlic, oregano, salt, pepper, and reserved cumin. Stir for one minute.
• Stir in barley.
• Add tomatoes and tomato juice and bring to a boil.
• Transfer mixture to crock pot and add vegetable broth, sweet potatoes and beans.
• Cover and cook on low for 6-8 hours (or high for 3-4 hours).
• Mix chili powder and lime juice together in a cup and add to crockpot along with the jalapeno. Cover and cook on high for 30 minutes.
• Serve in bowls garnished with cilantro and I added non-fat sour cream to mine.