Chipotle Chicken with Sweet Potatoes
Editor's Note: When you picture slow cooker recipes, you likely think of soups and stews. But this recipe for Chipotle Chicken with Sweet Potatoes is great for shaking things up a bit! Filled with seasonings and spices — including plenty of chipotle pepper — this recipe is one the entire family will love. The perfect addition to a game watch party or game night with friends, this delicious slow cooker recipe hits all the marks. It's easy to make, hearty and filling as can be, and is loaded with flavor. You can take the recipe author's suggestion of serving with rice or pasta, or serve it with your favorite tortilla chips.
The Verdict: This is a wonderful dish. The heat from the chipotle is nicely mellowed by the sour cream and the sweetness from the sweet potatoes. I would serve this to company—it’s very yummy.
My kids ate their dinner with the chicken separated from the mushrooms and sweet potato and the rice in its own bowl with butter and Parmesan cheese.
Slow Cooker Time HIGH4 hr
Slow Cooker Time LOW8 hr
Cooking MethodSlow Cooking
One Pot MealYes
Occasional Fresco, Buffet, Buffet Meal, Casual Dinner Party, Cocktail Party
Recipe CourseMain Course
Taste and TextureHot & Spicy, Meaty, Spiced
- 6 to 8 boneless, skinless chicken thighs
- 10 ounces sliced mushrooms
- ½ onion, chopped
- 3 garlic cloves, minced
- 1 small sweet potato, peeled and chopped in chunks
- 2 green onions, chopped
- 1 red bell pepper, diced
- ½ cup chicken broth
- 1 teaspoon chipotle pepper
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 cup sour cream
Use a 4-quart slow cooker. Put the chicken into the stoneware. Prepare the vegetables, and place on top of the chicken. Pour in the broth, and add the spices.
Cover and cook on low for 6 to 8 hours, or on high for 4 hours, or until the chicken is completely cooked and has begun to shred. Before serving, stir in the sour cream, and heat on high for 30 minutes, or until hot.
Serve over pasta or brown rice.
2009 Stephanie O'Dea