This post is by contributing writer, Jane.
When my husband and I were still dating, we made a fun discovery: we both loved sweet potatoes!
I mean, really loved them. We’d munch on sweet potato chips between classes, order sweet potato pancakes at Denny’s, and make sweet potato casserole just for fun.
I still squeal a bit when I find a new sweet potato recipe. I squeal again when I find one that’s easy, healthy, and delectable, like this Crockpot Ginger-Sweet Potato Chicken recipe.
If you love sweet potatoes too (or are interested in giving them a try), I have good news: Sometime in the next few weeks sweet potatoes are going to become seasonal, and therefore, dirt cheap at the supermarket (woohoo!)
And that’s not all . . . Oh, not even close.
Those are enough reasons for me to go buy a couple sweet potatoes, pull out the crockpot, and make this nourishing, cold-fighting, flu fighting recipe!
You too? Here you go!
Crockpot Ginger-Sweet Potato Chicken
- 2 boneless skinless chicken breasts, diced
- 2 sweet potatoes, diced into 1 inch chunks
- 1 can (8 oz) pineapple tidbits, drained
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- salt & pepper, to taste
Wash, peel, and dice sweet potatoes into 1 inch chunks. Place in crockpot.
Dice chicken breasts and drop into the crockpot.
Add pineapple and seasonings. Toss together until chicken, pineapple, and sweet potatoes are equally coated in seasonings.
Cover and cook on high for 3-4 hours or on low for 4-6 hours. Enjoy the wonderful smells that will be coming from your crockpot!
This recipe is great served over a fluffy bed of rice, but it also makes a tasty Paleo meal when served without rice!
A little tip: For extra yummy rice, use the leftover pineapple juice that you drained in place of some of the water in your rice. It’ll give it a faint, tropical sweetness that perfectly accentuates the flavors in this dish.
Sprinkle with a little extra cinnamon and salt and pepper to taste.
What’s your favorite sweet potato recipe? Share in the comments!