1-½poundssweet potatoes, peeled and cut into ¾-inch cubes
8largeshallots, peeled and thickly sliced
1largegarlic clove, pressed
1cupreduced-sodium chicken broth
⅓cupapple cider
1tablespooncider vinegar
½teaspoondried thyme
½teaspoondried sage
Instructions
Ideal slow cooker size: 4-Quart.
Season both sides of the chicken thighs with 1 teaspoon salt and ¼ teaspoon pepper.
Layer the seasoned chicken in the bottom of a slow cooker.
Add the sweet potatoes and shallots on top of the chicken.
In bowl or measuring cup, stir together the garlic, chicken broth, apple cider, vinegar, thyme, sage and remaining ½ teaspoon salt and pour over the vegetables and chicken.
Cover and cook on HIGH for about 3-½ hours, or on LOW for about 6 hours. (Mine was done after about 4 hours on high, so I switched my slow cooker to warm until we were ready to eat.)
Taste the sauce and adjust the seasonings. I added a little more salt, pepper and another teaspoon of vinegar at the end to liven it up.
Recipe Notes
Because of the temperature differences among slow cookers, your cooking times may be different.You'll know this dish is ready, when the meat and sweet potatoes are tender when pierced with a fork or knife.
If you cook it too long, your sweet potatoes will get mushy, not a terrible thing!The original recipe called for fresh sage and thyme, but since I only had dried I used them instead. If you do use fresh, which would be delicious, you'll want to increase the amounts to about 2 teaspoons of each.Serving size: 1 chicken thigh + ¾ cup sweet potato-shallot mixtureClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)3*SmartPoints (Purple plan)8*PointsPlus (Old plan)