Friday Favorites is going to be a little different this week. I’m going to share with you one of my favorite ways to use your crock-pot along with a new favorite meal that came out of our kitchen.
Did you know that you can cook sweet potatoes in your crock-pot? You can.
First, wash and trim the ends off your sweet potatoes.
Next, bundle up each little potato in foil.
Place all the potatoes, wrapped, in the bottom of your slow cooker.
Set the slow cooker on HIGH for 4 hours.
4 hours later you have perfectly cooked sweet potatoes (or regular potatoes). Two of the tators went into the fridge to be eaten later this week. The other two were used to make Big Guy some Sweet Potato Muffins. The only change I made was not using the glaze on top.
And now that the weather has gotten cooler (Fall might really be here!) I was able to make a comforting meal that made me warm inside.
Rachael Ray’s Prosciutto-Wrapped Chicken with Cannellini Beans. Dinner was way better than I ever expected and this is honestly a new favorite. There was so much flavor in this dish. The chicken remained super tender and I loved the addition of proscuitto and rosemary.
The pictures don’t do this dinner justice but it was such a perfect fall dish. I made a few changes to the recipe: I did not use any celery (simply forgot to purchase at the store); I also didn’t use a chili pepper; I used an extra clove or two of garlic; and instead of using white wine, I used 1 cup of chicken broth.
One thing I recommend you NOT change, use chicken thighs. They have so much more flavor than any other part of the chicken.
Thighs for the win!
