Google+ Allergy-Free Vintage Cookery: Autumn Crockpot Chicken with Cider and Sweet Potatoes


Monday, November 4, 2013

Autumn Crockpot Chicken with Cider and Sweet Potatoes

Cold autumn nights are the perfect time to break out the trusty crock pot, and I've been taking every opportunity I can to use "fall" ingredients like cider and mulling spices.

Here's a super-simple recipe for crockpot chicken that combines the sweet flavors of apples and sweet potatoes with the savory flavor of white wine.  (You can substitute chicken broth if you'd rather.)

To incorporate the seasonal flavor of mulling spices, I used a tea infuser in amongst my ingredients in the crock pot (see photo below).  If you don't have one, you can make a little bundle of cheesecloth instead.  This one will make your house smell amazing!

Autumn Crockpot Chicken with Cider and Sweet Potatoes

6 chicken breasts
1 1/2 cups white wine
2 1/2 cups apple cider
1/4 cup mulling spices
1 very large sweet potato
3 small apples
pinch of salt

Pour the wine and cider into the pot with a pinch of salt, and set the whole chicken breasts into it.  Peel and cut the sweet potato and apples and add to the pot.  Nestle a tea infuser or cheesecloth bundle of mulling spices into the liquid.  Cook for 6 hrs on low.  Remove spices and discard.  Shred chicken to serve.

Shared with Paleo AIP Roundtable

1 comment:

  1. I love crockpot recipes and am adding this to my must-try list. Thanks for sharing at the AIP Roundtable.