Slow Cooker Honey Barbecued Chicken With Sweet Potatoes Recipe

Recipe By The Spruce Eats

These slow cooker chicken legs or thighs are cooked with sweet potatoes, pineapple, and a simple barbecue sauce with honey. The chicken is browned before it's added to the slow cooker; this gives it a nice crusty brown exterior and adds flavor. You may also remove the skin and skip the flour and browning step. The sweet potatoes are wrapped in foil so they aren't bathed in sauce. But feel free to drizzle some of the juices over them when the chicken is done. Use maple syrup instead of the honey or replace some of the honey with molasses.

4.2
18 Rating -
Rate
Non Vegdiet
6hr 15minstotal
15minsPrep
6hr Cook
6hr 15m.total
15m.Prep
6hr Cook
Slow Cooker Honey Barbecued Chicken With Sweet Potatoes
plan
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ingredients serve

Ingredients for Slow Cooker Honey Barbecued Chicken With Sweet Potatoes Recipe

  • 1-1.50 Whole chicken legs or thighs
  • As required Kosher salt and freshly ground black pepper, to taste
  • 0.13 cup All purpose flour
  • 1/2 tablespoon Vegetable Oil
  • 0.13 cup Chopped Onion
  • 1/4 Clove Garlic
  • 1/2 cup Barbecue sauce
  • 3/4 tablespoon Honey
  • 1/4 teaspoon Dry Mustard
Nutrition
value
185
calories per serving
8 g Fat4 g Protein25 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    4g
  • Carbs
    25g
  • Fiber
    3g

MacroNutrients

  • Carbs
    25g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    137mg
  • Iron
    8mg
  • Vitamin A
    160mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    57mg
  • Manganese
    < 1mg
  • Phosphorus
    131mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats