2 sweet potatoes, peeled and cut into 1-inch chunks
1 pound boneless, skinless chicken thighs
Sea salt + cracked black pepper
2 cloves garlic, finely minced
1/2 cup chopped red onion
1 cup unsweetened apple sauce
2 teaspoons apple cider vinegar
1 tablespoon curry powder
1/2 teaspoon ground ginger
Fresh basil, chopped
Layer the sweet potato chunks and chicken thighs in the bottom of a slow cooker. Season with salt and pepper. In a small bowl, stir together the garlic, red onion, apple sauce, cider vinegar, curry powder, and ginger. Pour the mixture over the chicken and sweet potato chunks.
Cover and cook on low for 6-8 hours, until the chicken and sweet potatoes are tender. Garnish with fresh chops of basil and serve over sauteed greens.
Notes:
The next time I make this, I will double the recipe. I like making slow cooker meals in mass quantity, and I suspect this will freeze well for leftovers. When I do make it again, I’ll use 1 pound of chicken thighs and 1 pound of boneless, skinless chicken breasts.