Chipotle Chicken with Sweet Potatoes

We've been eating almost every meal in the crockpot and it has changed our lives. We love it, and on Saturday I even made all the meals for this week and bagged them up ready to be thrown into the crockpot each morning after breakfast. We've had some good meals, we've had some great meals, and we've had some so-so meals. Here's one of my favourites.

Chipotle Chicken with Sweet Potatoes

from Make it Fast, Cook it Slow by Stephanie O'Dea

6-8 chicken thighs; life is easier if you skin and bone them before cooking but I didn't

10 ounces sliced mushrooms

1/2 onion, chopped

3 garlic cloves, minced

1 small sweet potato, peeled and chopped in chunks

2 green onions, chopped

1 red bell pepper, diced

1/2 cup chicken broth

1 tsp Chipotle Chili powder

1 tsp paprika

1/4 tsp black pepper

1 cup sour cream

2 Tbsp flour

Put the chicken in your cooker. Prepare all the veggies and place them on top of the chicken. Mix the broth and spices, then pour over the chicken. Cover and cook on low 6-8 hours or high 4 hours, or until the chicken is completely cooked and shreds easily. 1/2 hour before serving stir the sour cream and flour together, then stir into the crockpot. If you didn't before, this is the time to remove the bone and skin from the chicken. Stir well, breaking up the chicken, then cook on high for 30 minutes. Serve over pasta or brown rice. Yum.