Best Slow Cooker Crock Pot Pesto Chicken And Sweet Potatoes Recipes

Slow Cooker Sweet Potatoes image

Provided by Ree Drummond : Food Network

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 11

6 to 7 sweet potatoes, peeled and cut into chunks
1 1/2 tablespoons cornstarch
4 tablespoons salted butter
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon cayenne
1 teaspoon vanilla extract
Juice of 1 orange
Pinch of kosher salt
Chopped walnuts, toasted, for serving
Chopped fresh parsley, for serving

Steps:

Toss the sweet potatoes with the cornstarch in a bowl to coat well. Add the mixture to a slow cooker and dot with the butter. Sprinkle over the brown sugar, pumpkin pie spice and cayenne. Pour in the vanilla, orange juice and 1/4 cup water. Season with salt. Place the lid on the slow cooker and cook on low, stirring once or twice, until the potatoes are tender, about 3 hours.
Toss the potatoes once more and transfer to a serving dish. Sprinkle with the walnuts and parsley and serve.

Slow Cooker (Crock Pot) Pesto Chicken and Sweet Potatoes image

Provided by dogsandwoods

Time 6h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
2 tablespoons lemons or 2 tablespoons lime juice
4 garlic cloves
2 cups fresh basil
2 tablespoons walnuts or 2 tablespoons sunflower seeds
1/4 teaspoon pepper
1/4 teaspoon salt
4 chicken thighs or 4 chicken breast halves
sliced mozzarella cheese (I used string cheese!)
aluminum foil or parchment paper
4 small sweet potatoes, washed well, skin on

Steps:

Use a 6 quart slow cooker.
Blend or food process the first seven ingredients. (If you get to the chicken, you've gone too far.).
Take a small taste to double check the flavor of your pesto and adjust as needed.
Arrange the chicken in the bottom of your slow cooker. Chicken may be used frozen.
Layer on the mozzarella cheese.
Pour on the pesto.
Cover with aluminum foil or parchment paper.
Scrub sweet potatoes well and prick with a fork or other puncturing object.
Lay them on top of the foil or parchment, of course.
Cover and cook on low for 6-7 hours or on high for 4-5.
If your chicken is frozen, it will take longer.
When done, carefully remove the sweet potatoes with tongs.
Watch out for steam. [As a side note, I am the queen of steam burns. Oops, forgot the mitt again.].
Enjoy!