Ingredients
2 ½lbsweet potatoes,peeled and diced into 1 1/4-inch cubes
¼cupchicken broth
1 ½tbspgarlicminced
salt and freshly ground black pepper
2tsppaprika
2tsppacked light brown sugar
1tsponion powder
1 1tspdried thymeor 1 Tbsp. fresh minced
¾ tspdried rosemaryor 2 ½ tsp. minced fresh
¼ tspcayenne peppermore or less to taste for desired heat level
6largechicken thighsbone-in, skin-on, trimmed
1 ½tbspolive oil
16ozfrozen broccoli florets
Fresh parsleychopped (for garnish, optional)
Preparation
Spray a 6-quart slow cooker with non-stick cooking spray. Place sweet potatoes in slow cooker in an even layer, pour over chicken broth then sprinkle with half of the garlic and season with salt and pepper.
In a small mixing bowl whisk together paprika, brown sugar, onion powder, thyme, rosemary and cayenne pepper. Sprinkle half of the spice mixture evenly over potatoes, set remaining aside.
Heat olive oil in a large pot over medium-high heat. Dab skin side of 3 pieces of the chicken dry with paper towels and season both sides with salt and pepper.
Sear in oil, skin side down, until golden, about 4 minutes. Transfer to slow cooker over the sweet potato layer. Repeat with the remaining pieces of chicken.
Sprinkle remaining spice mixture and garlic evenly over chicken, then cover slow cooker and cook on low heat until sweet potatoes are tender and center of chicken registers 165 on an instant-read thermometer.
Add broccoli either during the last 30 minutes of cooking or steam in bag as directed on package, season with salt. Plate chicken, sweet potatoes and broccoli and serve with a few spoonfuls of the sauce from the slow cooker.
