Slow Roasted Chicken and Sweet Potatoes (Thanksgiving Chicken)

With all of the wonderful fall flavors in this dish, I affectionately call it 'Thanksgiving Chicken'.  LOL Seriously though, there is something just so warm and inviting about this meal. It is absolutely perfect for this time of year! Not to mention, your house will smell truly amazing while it cooks! 

 Printable Recipe 
Ingredients:

• 1.5 lbs Boneless Skinless Chicken Breasts (or Thighs)
• Poultry Seasoning
• Salt and Pepper
• 3 Cups Peeled and Cubed Sweet Potatoes
• 1/2 cup Dried Cranberries
• 1/4 cup Brown Sugar
• 1 tsp Cinnamon
• Maple Syrup
• 2 Tbs Butter
• 1 cup Apple Cider (not vinegar)

Method:

Lightly spray the inside of a slow cooker or electric roaster.

Peel and cube your sweet potatoes, and place them in a bowl of water.

Prepare your chicken by removing any excess skin or fat. Sprinkle both sides with poultry seasoning, salt, and pepper. Lay the prepared chicken in the center of the cooker. 

Drain the potatoes and place them in a medium bowl. Add in the cranberries, brown sugar, and cinnamon. Drizzle with a little maple syrup, and stir to coat. Place mixture carefully around the chicken.

Cut the butter into small Pieces and scatter around on top. Pour the apple cider in from the edge, so you don't wash off any seasonings.

Cover and cook on low for 5 - 6 hours, or on high for 3 hours. Stir the sweet potatoes every now and then, so the tops don't dry out.   

Serves 4 - 6

Enjoy!