One-Pot Chicken Thighs with Sweet Potatoes
One-Pot Chicken Thighs with Sweet Potatoes is flavorful, healthy, and good enough for company! You can cook it 2 ways: At 350 degrees for 45 minutes, or on Slow Cooker LO for 4 hours. Use your favorite rub, spice, or seasoning to coat the chicken before cooking.
Ingredients
- 3 lb skinless, boneless chicken thighs, fat trimmed
- 2-3 Tbsp. Texas Style Brisket Rub, I used Rodelle. Use less if you like less spice! You can also use your favorite seasonsings or rub
- 3 Tbsp. olive oil
- Pressed garlic
- 1 large onion, sliced
- 8 oz. cremini mushrooms, left whole if small (or cut in half if large)
- 2 lbs. sweet potatoes, peeled and cut into 1-inch chunks
- 2 cups white wine
Instructions
- In a Ziploc bag, combine about 2 T. Texas style brisket rub; add 4-5 pieces of chicken at a time, lightly shaking. Place the chicken on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been lightly coated.
- In the KitchenAid Multicooker, heat the oil at the 450 degree temp SEAR setting. Or, cook on stovetop. Cook the chicken in batches, 4-5 pieces at a time, for 1 minute on each side. Transfer each batch to a plate and set aside. Repeat the process until all the chicken has been lightly cooked.
- Add the garlic and onion to the Multicooker (or stovetop), stirring for about 1 minute. Add the mushrooms and sweet potatoes and stir another 2 minutes. Sprinkle with salt and pepper.
- Gradually pour the wine over the vegetable mixture; bring to a boil. Turn the Multicooker to 350 SAUTE mode, cooking the vegetable mixture for about 5 minutes, stirring occasionally. Or cook on stovetop.
- Place the chicken on top of the vegetables and cover with a lid. Or, place the chicken in a slowcoooker, with the vegetables on top.
- Change setting to: 1) LO SLOW COOKER and cook for 4 hours. 2) 350 SAUTE and cook for 45 minutes.
- Taste and adjust the seasoning with more salt and pepper if needed before serving. Serve hot!
Notes
UPDATED FROM JAN 2015