Recipe of the Week: Slow Cooker Indian Chicken and Sweet Potatoes

If you've taken my online class "Luscious, Low-Fat, Lightning-Quick Meals," I bet you've already dusted off your slow cooker, and you're ready for more easy and delish recipes for it. You're in luck! I had this recipe in the slow cooker when an acquaintance stopped by for a few hours. She couldn't get over how the aroma filled the house as it cooked, and wanted the recipe to take with her. I saw her again this week, and she mentioned it turned out fantastic when she prepared it. If you try it, I'd love to hear what you think of it!

I'll post more tomorrow about how I developed this recipe, and talk about ginger and garam masala. If you happen to have all the ingredients at home, happy cooking!

Slow Cooker Indian Chicken and Sweet Potatoes

Ingredients:

1 (29-ounce) can sweet potatoes, drained
1 (14-ounce) can reduced-sodium, fat-free chicken broth
1 medium onion, quartered and thinly sliced
2 tablespoons bottled minced ginger
1 tablespoon bottled minced garlic
1 1/2 teaspoons garam masala
1/8 teaspoon fresh-ground pepper
3 dashes ground cayenne
1 pound boneless, skinless chicken breasts
4 cups fresh spinach

Directions:

Put sweet potatoes, chicken broth, onion, ginger, garlic, garam masala, peppercorn, and cayenne in slow cooker and stir to combine. Place chicken breasts on top and cook on LOW for 6 - 8 hours, or on HIGH 4 - 6 hours, or until chicken is tender and shreds easily with two forks. Shred chicken. Add spinach and stir to combine. Turn heat to LOW and cook until spinach wilts.