--enough chicken pieces to feed 4
--10 oz package of mushrooms
--1/2 chopped onion
--3 cloves minced garlic
--1 small sweet potatoes (peeled and chopped in chunks)
--2 green onions, chopped
--1 diced red bell pepper
--1/2 cup chicken broth
--1 t chipotle pepper
--1 t paprika
--1/4 t black pepper
--1 cup sour cream (to add later)
Add the chicken to the crockpot. I used frozen breast tenders. Prepare the vegetables and add on top of the chicken. Put in the broth, and add the spices. Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
Before serving, stir in the sour cream. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
Serve over pasta or brown rice.
This is a wonderful dish. The heat from the chipotle is nicely mellowed by the sour cream and the sweetness from the sweet potatoes. I would serve this to company---very yummy.
My kids ate this, but I did separate the chicken and the mushrooms for them, and gave them the rice in a separate bowl.
Blogger is giving me problems with extra spaces. It's quite annoying.