Wednesday, June 1, 2011

Crockpot Chicken and Sweet Potato with Pasta

6 boneless chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears ( I slightly boil in microwave to 9 minutes)
1/2 pound white button mushrooms, thinly sliced
4 cloves garlic, peeled
1/4 teaspoon garlic powder
1 cup dry white wine
2 teaspoons chopped fresh rosemary,
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Sauce

1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon of honey
2 tablespoons teriyaki

parsley for garnish

 cooked pasta of choice or fluffy rice

 Place chicken, sweet potatoes, mushrooms, garlics, wine, rosemary, salt and pepper in a 5-quart slow cooker mix all together. Put the cover on and cook on low until the potatoes are tender, about 4 to 5 hours. Mix all sauces together pour over chicken. Serve with pasta topped parsley or with white rice. Serve the potatoes on the side.
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