Crockpot Sweet And Saucy Chicken And Potatoes Recipes

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 AND SOUR CHICKEN THIGHS

Steps:

• Mix 2 tablespoons cornstarch, garlic powder, and ground ginger together in a small bowl. Toss chicken thighs in cornstarch mixture until they are evenly coated.
• Heat oil in a skillet over medium-high heat. Cook chicken in the skillet until browned on all sides, 3 minutes per side. Transfer to a plate and set aside.
• Drain juice from the can of pineapple chunks into a measuring cup. You should have approximately 3/4 cup to 1 cup of juice.
• Mix 1/2 cup pineapple juice, chicken stock, rice vinegar, brown sugar, ketchup, and soy sauce together in a slow cooker. Add browned chicken pieces and stir to coat chicken with the sauce. Cook on Low for 3 1/2 hours.
• Whisk remaining 2 tablespoons cornstarch with remaining 1/4 cup pineapple juice. Stir cornstarch mixture into the slow cooker. Increase the slow cooker heat to High and add pineapple chunks and chopped red bell pepper.
• Cook on High until the sauce is bubbly and thickened and bell pepper is crisp-tender, about 30 minutes. Garnish with chopped green onion.

SLOW-COOKER SWEET AND SOUR CHICKEN

Steps:

• Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
• Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
• During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.

SLOW-COOKER CHEESY CHICKEN & POTATOES

Steps:

• Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.

SAVORY SWEET CROCK POT CHICKEN

Steps:

• Put all ingredients except for chicken in crock pot and stir.
• Add chicken and spoon sauce over chicken.
• Cook on low for 6 1/2 hours.

PEACHY CHICKEN WITH SWEET POTATOES

Steps:

• In a 4- or 5-qt. slow cooker, combine sweet potatoes and onion. Sprinkle chicken with paprika, thyme, salt and cayenne; arrange over sweet potatoes. Top with preserves. Cover and cook on low for 6-8 hours or until chicken and potatoes are tender., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.

CROCK-POT CHICKEN WITH SWEET POTATOES

Steps:

• Remove skin from chicken; set aside.
• Place sweet potato and onion in a 4-1/2 to 6 quart slow cooker.
• Place chicken on top of vegetables.
• In a small bowl stir together salad dressing and rosemary. Pour over chicken.
• Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
• Using a slotted spoon, transfer chicken and vegetables to a serving platter.
• Whisk cooking liquid until smooth; serve with chicken and vegetables.