Crockpot Chicken with Sweet Potatoes and Green Beans

I have a really large crockpot and this barely made it in, you might want to lower the amount of veggies.

8 chicken thighs, bone in, skin on

5 sweet potatoes peeled and rough cut

8 small onions, peeled and quartered

3 cloves of garlic chopped

2 lbs. green beans cleaned and ends trimmed

1/3 cup brown sugar

1/3 cup mustard

1/2 tablespoon red pepper flake

2 tablespoons Worcestershire sauce

1/2 cup vegetable broth (you could use chicken, too)

In a large heavy bottomed pot, or your stove top safe crockpot insert, brown the chicken on both sides, until it has a nice brown color on the skin.  Remove and set aside

Add the sweet potatoes to the pot and cook until they get a bit of brown color, then add the onions and garlic till they have some brown on them too.

In a separate bowl, whisk together the broth, Worcestershire sauce, red pepper flake, mustard and brown sugar.

If necessary, transfer the vegetables to the crock the pot, put the chicken on top, the green beans on top of the chicken, and pour the sauce over all of it.

Set the crock pot on low and cook for 6 hours. About 5 hours into it, stir the contents, distributing the chicken, veggies and liquid.

After 6 hours, transfer a thigh, some vegetables and some liquid into a bowl and dig in!

This was so good!  The sweet potatoes hold up because they’re cut so large, the green beans are still crunchy because they’re left on top for so long and the heat builds as you eat.  Subtle, yet delicious!Similar Posts:

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