My crockpot is coming back out!!! I have opted for the instant pot lately but this dish is delightful and a whole family pleaser just the way it is prepared. So, sticking to the recipe as stated, for now. đ Who knew there were white sweet potatoes? I didn’t! The friend that shared this recipe said her husband doesn’t like sweet potatoes but he thinks these are regular potatoes due to the color and he loves them. Hmmmmm…(Don’t tell!!) What is not to like about coming home, after work or a day of running errands, to a house that smells delightful and a meal that is ready to go when you are? Ahhhh.. the crockpot!! Bonus: This is a gut healthy meal option!
2 boneless, skinless chicken breasts
2 Japanese sweet potatoes (aka white sweet potatoes) cut in large cubes (I used regular sweet potatoes because that’s what I had…. not as much color but tasty!!!)
3 large carrots, cut into large discs
3/4 tsp. dried chives. (1 1/2 tsp. fresh chives)
1/2 tsp. dried dill weed
1/2 tsp. dried parsley
1/4 tsp.garlic powder
1 1/2 tsp. sea salt
1 c. full fat coconut milk
Optional: Bacon bits for topping
INSTRUCTIONS:
Place potatoes and carrots at the bottom of the crockpot. Top with Chicken breasts. Mix the seasonings together and sprinkle over chicken. Pour coconut milk on top of everything. Cook on high for 4-5 hours or low for 7-8 hours. Top with bacon bits if desired. YUM!!!! (If you use the instapot: 25 minutes if Chicken is thawed and 35 min. if using frozen chicken)
