Crockpots might have a reputation as an old fashioned, declasse cooking device. Wrong. The crockpot is the single most versatile piece of cookware I own. We got it as a wedding gift, thank you Alex Chicco. It is the Crockpot brand. The first meal I made in it was a lamb and Guinness stew. I have made everything in it from chili to a whole chicken. Any kind of pork or beef is great as it is so tender. Tonight, I made a maple and Dijon chicken.
Start with placing about a pound of chicken in the pot (this is good for one serving for 2-4 people). Add in one chopped onion, 3 chopped cloves of garlic, 1 tsp dried thyme, 3 tablespoons of (good) maple syrup and 2 tablespoons of Dijon mustard. Toss together and top with 2 sweet potatoes (peeled and chopped, but you can definitely leave the skin on if you prefer), one cup of chicken broth and 2 bay leaves. Cook on low for 5-7 hours or high for 3-5 hours. I cooked mine on high for 3.5 hours and it was perfect.
When I make this recipe again I will probably add another onion; it was so sweet and a nice compliment. I also would probably add another half cup of broth or other liquid because I like having a good amount of sauce to pour over the food.
FYI, this recipe came from Make It Fast, Cook It Slow. A wonderful book and the author has a website you should check out: www.crockpot365.blogspot.com.
The reaction to this meal was "ooh....good...delicious...very good". Enjoy!
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