Monday, September 26, 2016

Recipes ~ Crockpot Basil Chicken and Sweet Potato Wedges

A delicious meal of basil chicken, sweet potato wedges, and fresh garden salad

When looking for more crockpot recipes several months ago, I had come across one for the chicken and made it, but . . . we didn't especially like the flavor. The method of making it was really simple and easy, though, so I experimented with various ingredients and came up with this recipe which is definitely a keeper!

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Basil Crockpot Chicken

-1 1/2 to 2 lbs boneless skinless chicken breasts
-1/2 cup whole wheat flour
-1/2 tsp. lemon pepper seasoning
-1/2-3/4 tsp. pepper
-1/8-1/4 tsp. garlic salt
-1 to 1 1/4 tsp. dried basil
-3 Tbsp. butter, divided
-1 cup chicken broth

Prepare your chicken by rinsing it and trimming off the fat. In a shallow dish, combine the flour and seasonings. Coat each piece of chicken in the flour mixture. 

Melt 2 tbsp. of the butter in a skillet over medium-high heat. Once melted, brown each side of the chicken. You want them golden brown, but not cooked through. Repeat the process with the remaining butter, flour mixture, and chicken.

Grease the slow-cooker (coconut oil works great for this!) and place the browned chicken in the bottom. Add the chicken broth.

Cook on low for 3-4 hours and then enjoy!

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And since the oven was free with the main dish being in the crockpot, baked sweet potato wedges were a great addition . . . .

Extra Crispy Sweet Potato Wedges

-2 large sweet potatoes, peeled or unpeeled and cut into wedges
-2 1/2 Tbsp. olive oil
-1 1/2 tsp. sea salt
-1 tsp. sugar (I used evaporated cane juice and less than what was called for)
-1 Tbsp. Italian seasoning
-1/2 tsp. black pepper

Preheat the oven to 450 degrees. Line a large baking sheet with tinfoil; place baking rack onto prepared baking sheet; set aside.

If desired, peel the sweet potatoes; cut off the pointy ends. Slice the sweet potatoes in half lengthwise, then cut each piece into wedges.

Place the sweet potato wedges in a large bowl and sprinkle the remaining ingredients over them. Mix well, making sure each wedge is coated with oil and spices.

Arrange the sweet potato wedges in a single layer on the prepared baking rack. Bake for 30 minutes then turn the broiler on and bake for another 3-5 minutes or until they are well-browned and crispy. Keep an eye on them so they don't burn!

Cool wedges on the pan for 5 minutes, and then serve at once.

I didn't have a baking rack, so simply greased a baking sheet and layered the potatoes directly on that. It worked, but the downside is that I couldn't bake them as long nor get them crispy that way. They were still delicious, though!

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