For those who live in Austin and have attended SXSW, you know it's a week and a half of crazy schedules and excessive food and drink. This year having an interactive badge and lots of fun free parties and work events, I wanted to have a plan so that Luke and I wouldn't be forced to eat out for lunch and dinner every day due to our busy schedules. In addition to getting some vegalicious ingredients for sandwiches (I knew we needed it!) I wanted a hot option for our work lunches.
The inspiration here? Some chipotle peppers in adobo sauce in my fridge that needed to be used. This reheats beautifully, make it next time you have a busy week ahead!
Slow Cooker Chicken and Sweet Potatoes
2 pounds boneless, skinless chicken thighs
Salt and pepper
1 tablespoon canola oil
1 large sweet potato, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
1 carrot, halved lengthwise and cut into 1-inch pieces
2 chipotle pepper in adobo sauce, chopped
1 14-ounce can crushed or diced tomatoes
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Quinoa
Season chicken thighs with salt and pepper to taste. Heat a large cast iron skillet to medium high heat and warm oil. Cook chicken thighs to browned, about 5 minutes per each side.
Add chicken, sweet potato, onion, carrot and peppers (including sauce) to a slow cooker. Top with crushed tomatoes and seasonings and toss to combine. Let cook 7-8 hours on low. Serve with cooked quinoa. Enjoy!
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