Crockpot Honey Maple Chicken and Sweet Potatoes

I love sweet potatoes!  And since it is getting cooler I will be making then more often.  Last week I came up with this yummy sweet potato and chicken meal.

Ingredients:


3 or 4 boneless skinless chicken breasts
2 or 3 sweet potatoes (cubed)
1/3 cup maple syrup
1/4 cup honey
2 tbsp of butter
2 tbsp of brown sugar

I started by putting my chicken at the bottom of my crockpot (doesn’t matter if it’s still frozen).  On top of that I poured the syrup, honey, butter and brown sugar.  Next I tossed the sweet potato on top of the chicken.  I cooked on low for 5 hours.  I made sure to stir it about halfway through so that the sweet potato got some of that yummy juice!  It came out quite flavorful!  This is a great fall meal!

Mushroom & Onion Crockpot Chicken

Yesterday I cooked up a very easy and delicious crockpot meal.

Ingredients:
3 boneless chicken breasts
1 can of golden mushroom soup
1 onion chopped
4 gloves of garlic minced
Salt & pepper to taste

Place chicken breasts in the stoneware. Add onion, garlic and salt and pepper to stoneware. Lastly pour soup on top of chicken. Cook on high for about 6 hours. I served it with chicken flavored rice and it came out delicious! Unfortunately I didn't take a picture of it.

Crockpot French Onion Chicken

The other day I whipped up this lovely meal in my crockpot.  I had no recipe, I just used all the things that I had in my pantry.  It came out delicious!  Unfortunately I didn’t get a picture of this lovely meal but I’m sure that I’ll make it again soon.  I was a really cheap meal too!

Ingredients:

3 Boneless Skinless Chicken Breasts
1 can of French Onion soup
1/2 onion cut into strips
1 small package of mushrooms
1 tsp each of salt and pepper
1/2 a soup can full of water

I put the chicken at the bottom of my crockpot and seasoned it with the salt and pepper.  Next add the onions and the mushrooms.  Then pour the soup on top.  I then added the water.  I wouldn’t add too much water, I used about half a can of it.  But it could need more depending on if you use more than 3 pieces of chicken.

I cooked it for about 5 hours on low.  If you use more than 3 pieces of chicken or your crockpot cooks slow then I would leave it for longer.

It came out so flavorful!  I love onions and mushrooms together!  I served it with white rice and green beans.  Such a great meal!

Crockpot Rosemary & Red Wine Vinegar Chicken with Mashed Butternut Squash

 

I made this dinner totally on the fly.  I am without my hubby this week since he is out of town in Detroit for a tradeshow so I really didn’t have anything on the menu.  I had taken some chicken out and didn’t really want to cook so I came up with this chicken recipe.  I also had a butternut squash that I had gotten at the grocery store that I wanted to try since I had never had or cooked it before.

Crockpot Rosemary & Red Wine Vinegar Chicken
About 1/2 lb. frozen bone-in chicken drumsticks (you can use whatever kind you like)

1/2 onion chopped

1/2 Tablespoon of rosemary

1 Tablespoon of red wine vinegar
1 Tablespoon of extra virgin olive oil

Place onion at the bottom of the Crockpot.  Place chicken on top of onions.  In a small bowl combine rosemary, vinegar and EVOO, pour over chicken.  Cover and cook on low for 6 – 8 hours. 

Mashed Butternut Squash
1 butternut squash
1/2 small onion chopped
1/2 cup of grated parmesan cheese
1 cup of bread crumbs
parsley for garnish

Cook butternut squash by slicing in half lengthwise and deseeding.  Place skin side up in a baking dish.  Add 1/4 in. of water in baking dish.  Bake at 350 for about 30 minutes or until fork tender.

Scoop squash into a mixing bowl.  Add onion, cheese and bread crumbs and mix.  Place in baking dish and bake on 350 for about 20 minutes.

   Once cooked garnish with parsley.

It came out pretty tasty and was quite surprised how it reminded me of mashed sweet potatoes –which I love!