Slow Cooker Maple Chicken with Sweet Potatoes – $5 Dinner Challenge

This recipe is part of our 6th Costco Meal Plan: 20 Slow Cooker Freezer Packs from Costco for $150!

Dear Chairman of the Kid Food Hall of Fame Committee,

I’d like to nominate this recipe to be inducted in the class of 2011 for Best Kid Friendly recipe for the following reasons.

1. All 3 children finished their entire plates in record time.

2. All 3 children asked for seconds and ate them all.

3. And we didn’t have to rush home from swim practice to get dinner ready…it was ready when we got home!

Thanks for the consideration-

A Happy Mom of Kids with Full Bellies

Seriously…we’ll be making this again before the winter hits! The sweet potatoes were perfectly delicious…almost like they were “maple steamed”…the chicken was perfect (we prefer chicken thighs in the slow cooker over chicken breasts, but if you don’t like chicken thighs, this will totally work with chicken breasts.) The carrots also had a sweeter flavor…and all 3 kids ate them willingly without being prodded. (Carrots are not their favorite veggie…but they really liked these.)

Couple of notes about this recipe that’s included in the 6th meal plan in the 20 Meals from Costco for $150 series.

  • This recipe is easy to add more chicken or sweet potatoes, to accommodate how many mouths you have to feed!
  • Gluten Free modifications: none.
  • Whole30 or Paleo modifications: none if Paleo. Try balsamic vinegar with some oil in place of the maple syrup if Whole30.

Note: I’ve written the recipe below to be based on the shopping list for the 6th plan in the 20 Meals from Costco for $150 series.

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Slow Cooker Maple Chicken and Sweet Potatoes

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker

Ingredients

  • 2 large boneless skinless chicken breasts
  • Salt and pepper
  • About 3 Tbsp maple syrup, drizzled over chicken
  • 3 medium sweet potatoes, peeled and cubed
  • About 1 lb. baby carrots (or 4-5 peeled carrots sticks)
  • 1 small onion
  • Salt and pepper over the top

Directions

  • Place the chicken the base of the slow cooker. Season with salt and pepper. Drizzle the maple syrup all over the chicken.
  • Place the cubed sweet potatoes, baby carrots or carrot sticks and chopped red onion over the top. Sprinkle a little more salt and pepper over it all.
  • Set the slow cooker on low and let cook for 8 hours.
  • Serve Slow Cooker Chicken with Sweet Potatoes and Baby Carrots.
  • To pack into gallon size freezer baggie: Label and follow the same order and directions in the first 2 bullets to fill the bags. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
  • To thaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.

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Comments

  1. claire says

    I saw you pin this on Pinterest. Then I read what you wrote on your site here. No after reading I must try this soon. I use my slow cooker every Sunday so “linner” is ready when we arrive home from church. Thank you!

  2. marisa says

    To be honest when I saw the photo I thought it didn’t look too appetizing but I am willing to try with these sweet potatoes I have! Thanks for the recipe.

  3. Sara Z. says

    I wonder whether I could sub honey for the maple syrup? I don’t already buy real maple syrup (though I’m sure its worth the money!) so it would be an expensive ingredient for me. :)

  4. Amy Caldwell says

    I made this for dinner tonight and it was wonderful. My 9 yr. old commented while eating “this is really good, Mom.” I did make a couple of changes, I added some Olive Oil and some Beets from our garden. YUM!

  5. Denise says

    cool! I had to change things a bit based on my stock pile. So I used 3 chicken leg quarters, 2 large sweet potatoes, 1/2 vidalia onion, some maple flavored breakfast syrup, and two medium carrots (cut into 1 in pieces).
    I would have never thought to put all of this together! can’t wait to see how it turns out!

  6. Peggy says

    I’m so excited about this recipe! I LOVE sweet potatoes in any form. I’ve also been looking for recipes that will help me use up things out of the freezer (check) and pantry (check – syrup), is healthy (check), no processed foods (check), and that my grandkids will like too (check). I’m thrilled that I have such a good reason to finally open that jar of fresh maple syrup a friend gave me 2 months ago.

    I am putting this in the crockpot tomorrow.

  7. Tina says

    I made this tonight, using real maple syrup. I used 4 chicken breasts, 6 skinny sweet potatoes, 5 carrots cut into sticks, and a large yellow onion. It cooked for 10 hours on low, due to our schedule today. The chicken and sweet potatoes were falling apart, they were done so well. The carrots were nice and soft.

    My 3 teenage kid’s reaction to this was less than favorable. Everyone ate some of it, and none wanted me to keep the recipe, but they did like that the chicken was moist and tender. I don’t like sweet potatoes (they came in our co-op fruit/veggie basket) but this made them palatable to me. That’s a plus in my book!

    I will make this again with one modification if I find myself with sweet potatoes at a future time. I will leave out the maple syrup, since that was what made everyone in my family go “what the heck?!” and substitute 3 T of barbecue sauce instead. It’s still inexpensive, and everything should come out moist and tasty.

    I’m glad I found this website. I love making healthy, tasty meals that are inexpensive.

  8. Gina says

    I wasn’t sure this would get the family approval but when the slow cooker was EMPTY and even the dog was grinning, I knew I found a keeper! I added a splash of apple cider just for fun…Came out awesome! Thanks again.

  9. Jenna says

    Question: I bought thighs on sale. They aren’t boneless or skinless. If I remove the skin do you think they’ll be ok though? And what do you think about prepping everything in a freezer bag and then freezing for a future meal?

  10. Wm. Stewart says

    THIS IS SERIOUSLY THE BEST THING TO EVER EMERGE FROM A CROCK POT. LIKE THEY SAY IN BASEBALL, SOMETIMES YOU STRIKE OUT, SOMETIMES YOU HIT A HOME RUN. THIS IS A GRAND SLAM.

  11. Paige says

    I’m a college student who can’t cook at all but oh boy did this turn out A.M.A.Z.I.N.G! Although, I didn’t use carrots, instead, I added some celery and red potatoes. I def give this kudos!

  12. Brianna says

    Not sure where you can manage to find chicken thighs that cheaply….its about $7 for that same amount here…but I’m still looking forward to trying it tomorrow.

    • ms says

      I wondered that too. I did not cut the chicken breasts when I made it and realized that the chicken is so tender it basically fell apart. I also got rave reviews. The only changes I made were 3 chicken breasts instead of 2, season salt instead of regular salt & add some cinnamon. I think the person that commented about the syrup not being good in the recipe may have added too much because we couldn’t even taste it (or maybe it was my seasoning).

  13. JK TAYLOR says

    I made the recipe according to direction, EXCEPT, I didn’t think I had time for the 8 hours because I started late. I put it in the oven, covered in foil, for 4 hours instead. I was a bit skeptical of the sweet potatoes (I like the nutrition, but iffy about flavor), and of the maple syrup on the meat instead of the vegetables. Well, it turned out yummy! I really enjoyed the sweet potatoes – I think that perhaps the onion on the top added a new flavor.

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