Saturday, October 29, 2011

Maple Cranberry Apple Chicken with Sweet Potatoes

I need to do dishes, obviously.

OK, so I don't know what happened, and I don't know exactly who to blame, but it appears that someone, SOMEONE, canceled fall.  It snowed yesterday.  Like the actual fluffy white stuff.

I don't dislike winter too terribly, but I was so enjoying our lovely fall weather.

So I'm in denial.  And I made the most fall flavored dish I possibly could out of a combination of denial and protest.

And it's very tasty, if I do say so myself.

The Tools:

- 6 qt. crockpot

- 1 lb. chicken thighs (boneless and skinless work best in the crockpot)
- 1 medium white onion
- 2 medium sweet potatoes
- 2 medium apples
- 3/4 cup fresh cranberries
- 2 T olive oil
- 3 t maple syrup
- 1 t pumpkin pie spice
- extra dash nutmeg
- dash salt
- dash pepper

The Process:

Coat the bottom of the crock with the olive oil.

Plop your chicken on top of it.

Add the maple syrup and spices to the crock.

Peel the sweet potatoes and apples and chop them into bite-sized pieces.  Chop the onion.

Add the sweet potato, apple, onion and cranberries to the crockpot.  Cook on LOW for 4-5 hours, and then using a large spoon, mix well.  Continue cooking on low for another 30 minutes or until the chicken is completely cooked.

There will be quite a bit of liquid from the cooking in the crockpot.  It's your choice: eat it or don't eat it.  Either way will be quite tasty!

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