Slow Cooker Honey Cinnamon Chicken and Sweet Potatoes Step-by-step instructions

Before you start

Before starting, ensure that all chicken is removed from the packaging and placed directly into the slow cooker. Cut the sweet potatoes into uniform cubes to ensure they cook evenly.

Have your butter melted and ready to be combined with the honey so that the process flows smoothly from the first step to the last.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the raw boneless skinless chicken thighs into the bottom of the slow cooker insert. Arrange them in an even layer to ensure consistent cooking throughout the process.
   Look for Chicken pieces should be laid flat in the bottom of the insert.
   Tip Avoid overcrowding the slow cooker to ensure the heat circulates evenly.

The chicken is arranged in a single layer at the base of the slow cooker, ready to receive the potatoes and seasonings.

The layout is clean and organized, providing the foundation for the braising process. Ensure the chicken is not overly packed to allow for proper heat distribution during the cooking cycle.

Seasoning and glazing

2. 2Add potatoes and spices
   Scatter the sweet potato cubes over the chicken. Sprinkle the ground cinnamon evenly across the potatoes and chicken to ensure every piece is lightly coated with the spice.
   Look for Potatoes should be distributed in a single layer over the chicken.
   Tip Cutting the potatoes into uniform one-inch cubes helps them cook at the same rate.

The sweet potatoes are evenly scattered, and the cinnamon is distributed throughout. The honey and butter mixture is poured over the top, coating the ingredients. The slow cooker is now ready to begin the gentle braising process that will meld the flavors together into a cohesive, delicious meal.

The final braise

3. 3Glaze and cook
   Whisk the melted butter and honey together in a small bowl. Pour the mixture over the chicken and potatoes. Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the meat to rest for 5 minutes before serving.
   Look for Sauce should bubble and thicken slightly as the chicken finishes cooking.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Using a meat thermometer ensures the chicken is perfectly cooked and safe to eat.

The chicken is fully cooked, tender, and bathed in a rich, honey-cinnamon butter sauce. The potatoes are soft and perfectly seasoned. The aroma is warm and inviting, signaling that the dish is ready to be served. Check the temperature one last time to confirm the meat is safe and ready to enjoy.

Common mistakes

A common mistake is using pieces of chicken that vary drastically in size, which can result in some pieces being overcooked while others remain undercooked.

Another error is failing to cut the sweet potatoes into consistent sizes, which leads to some cubes turning mushy while others remain hard. Ensure the lid remains closed during the cooking process to maintain a consistent temperature inside the slow cooker.

How to tell it’s done

The chicken is considered done when it reaches a safe internal temperature of 165°F (74°C). You can check this by inserting a digital meat thermometer into the thickest part of the largest thigh.

The potatoes should be fork-tender and easily pierced without resistance. The sauce should be thickened and appear glossy, coating the back of a spoon.

• Poultry: 165°F (74°C) in the thickest part