This easy dish is a snap to make. Just put it on in the morning and you'll have nothing to do until later in the day when the sauce needs some thickening. If your schedule won't have you back to your crockpot after the recommended 5-6 hours of cooking, convert your appliance to a timed one by plugging it into a timer -- you know, like the one you used for the tree over the holidays? -- and set it to either start cooking after a delay or stop cooking after the elapsed cooking time. No excuses!
Once the majority of the cooking has been done, it takes less than 30 minutes to finish off the dish. Serve it hot over cooked rice and you've got dinner done! If you want, serve a green vegetable like broccoli or green beans as a side dish and hot or iced tea as a beverage. Hmm, maybe winter can stay just a little longer!
- 4 boneless, skinless chicken breasts
- 2 sweet potatoes, washed and cubed
- 1 medium onion, sliced into thin wedges
- 2/3 c. orange juice
- 1-2 T. curry powder -- choose a blend that suits your tastes
- 1-2 cloves garlic, minced
- 1 chicken bouillon cube
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 T. cornstarch
- 2 T. cold water
Place the chicken in a slow cooker. Cover it with the sweet potatoes and onions.
In a small bowl, combine the orange juice, curry powder, garlic, bouillon cube, salt and pepper; whisk to combine. Pour the orange juice mixture over the chicken and vegetables.
Cover the slow cooker and cook on the LOW setting for 5-6 hours.
In a small dish, dissolve the cornstarch in the water. Remove the chicken and vegetables from the slow cooker and slowly stir the cornstarch mixture into the liquid remaining in the slow cooker. Cover the slow cooker and cook on the HIGH setting for 15 minutes. Return the chicken and vegetables to the slow cooker and mix to coat evenly with the thickened sauce. Cover and cook on the LOW setting until everything is evenly heated, about 5 minutes.
- Yields: 4 servings
- Preparation Time: about 7 hours