Garlic Herb Chicken Thighs with Sweet Potatoes
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Small Bowl
Ingredients
- 4 boneless skinless chicken thighs
- 2 large sweet potatoes, peeled and cut into 1-inch chunks
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Add the sweet potato chunks to the bottom of the slow cooker to form an even layer.
- In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, salt, and black pepper.
- Rub the garlic herb mixture all over the chicken thighs.
- Place the seasoned chicken thighs on top of the sweet potatoes in the slow cooker.
- Pour the chicken broth evenly around the chicken and potatoes.
- Cover and cook on low for 6 to 7 hours until the chicken is fully cooked and the sweet potatoes are tender.
- Sprinkle the chopped parsley over the top before serving.
Notes
The sweet potatoes release some of their starch during cooking, which helps thicken the broth slightly into a light sauce. If you prefer a stronger herb flavor, add an extra pinch of rosemary during the last hour. Leftovers reheat well in the microwave with a splash of broth to keep the chicken moist. Serve it straight from the slow cooker with a simple green salad on the side.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Small Bowl
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Small Bowl