Slow Cooker Chicken and Sweet Potatoes

You've probably noticed by now that I don't post many slow cooker recipes. This is due, in part, to the fact that I work long days and anything I put in the crock pot would shrivel up and die before I got home to it.

Solution: crock pot with a timer. I've still been working with the same crock pot I got for Christmas ten years ago. I think it got its mileage. It still works great, and I'll probably keep it around unless I can find someone who wants it, but I felt like it was time for an upgrade.

I have had a hard time finding recipes that aren't stews or roasts. I decided to try a hybrid of some recipes I've found online and the orange maple chicken I posted previously. It ended up being in the crock pot for about 13 hours by the time I served it (most of the time on the "warm" setting), so naturally it was a little dry. At 7-8 hours it should be perfect. Turn the liquid into a gravy for the chicken and it turns out delightful. A co-worker suggested using crock pot bags to seal in a little of the moisture, so I think I'll try that next time. :)

Ingredients:
4 sweet potatoes (yams) peeled and cut into large chunks
1 sweet onion, thinly sliced
4 large boneless, skinless chicken breasts, trimmed
1 orange
1/4 cup pure maple syrup
1/4 cup honey
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp onion powder
1-2 T. arrowroot powder

Directions:
Use a 7 quart crock pot. Arrange yams in the bottom, followed by half of the onion slices. Arrange chicken on onions, then top with remaining onions.

Juice the orange, and combine juice with maple syrup, honey, sage, thyme, salt, pepper and onion powder in a medium mixing bowl. Whisk well. Pour over chicken.

Cook on low for 7-8 hours or until chicken is no longer pink. Do not overcook or chicken will be dry.

Remove chicken from crock pot and slice into strips, if desired. Remove sweet potatoes and onions to a serving bowl. Pour cooking liquid into a small saucepan. Combine arrowroot powder and just enough cold water to mix into a thick liquid. Bring "gravy" to a simmer, then whisk in the arrowroot.

Serve.