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Crock pot Chicken and Sweet Potatoes
Recipe Source: J. Marshall - Baltimore
Ingredients
- 3 Tablespoons canola oil + 2 Tablespoons canola oil
- 2 lbs chicken thighs boneless and skinless
- 2 Tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large onions, chopped
- 1 Tablespoon garlic, minced
- 1 Tablespoon ginger
- 1 Tablespoon curry powder
- 2 bay leaves
- 4 cups chicken broth
- 3 large sweet potatoes, peeled and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Methods/steps
- Place the margarine in a large skillet over medium heat.
- Heat the margarine until it is completely melted.
- Then add the oil.
- Put the onion into the skillet and cook about 2 minutes or until just tender.
- Add the chicken and cook 2 minutes per side or until lightly browned.
- Place the chicken and onions into the crock pot.
- Add the chicken broth.
- Add the celery, carrots, parsley, pepper, salt, allspice and wine.
- Cover and cook 2 1/2 hours on high.
- Remove the chicken from the crock pot and set aside.
- Place the heavy cream and flour in a mixing bowl.
- Mix together until the flour has completely dissolved.
- Add the mixture to the crock pot.
- Cut each biscuit into quarters.
- Drop the biscuit quarters into the crock pot and be sure it is still on the high temperature.
- Cover and cook 30 minutes or until firm.
- Return the chicken to the crock pot and allow to cook on high 10 minutes.
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