Slow Cooker Honey Cinnamon Chicken and Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can toast the ground cinnamon in a dry pan for a few seconds before adding it to the honey butter mixture.

This releases the essential oils in the spice, making the final dish even more aromatic. Be careful not to burn it, as it can turn bitter very quickly if left on the heat for too long.

If you find the sauce is too thin at the end of the cooking time, you can remove the chicken and potatoes and turn the slow cooker to high for a few minutes to reduce the liquid. Alternatively, whisk in a tiny amount of cornstarch slurry to thicken the sauce rapidly before serving it over the plated meal.

Variations

• Spicy Honey Glaze: Add a teaspoon of red pepper flakes or a dash of hot sauce to the honey butter mixture for a spicy kick that contrasts beautifully with the sweetness of the potatoes.
• Herbed Sweet Potato: Incorporate a tablespoon of fresh thyme or rosemary when you add the potatoes. The woodsy aroma of the herbs complements the warm cinnamon and provides a sophisticated savory undertone.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 1 month.

Reheat

Reheat gently on the stovetop or in the microwave until warmed through.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the food has cooled completely before placing it in the container to maintain the best quality.

When reheating, use a microwave or a stovetop pan over low heat, adding a splash of water if the sauce has become too thick or sticky.

This dish is excellent for make-ahead planning. You can assemble the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

Simply remove it from the fridge 30 minutes before turning on the appliance to take the chill off the ceramic, ensuring it heats up safely and evenly.

Serving ideas

Serve the chicken and sweet potatoes hot, directly from the slow cooker. The sauce is the highlight of this dish, so be sure to spoon plenty of the honey cinnamon glaze over each serving. It pairs beautifully with a side of steamed green beans or a simple crisp salad to balance the sweetness of the potatoes.

Because the dish is quite rich, consider serving it with a bright, acidic side dish like a light vinaigrette-dressed arugula salad.

This contrast helps cut through the sweetness of the honey glaze and makes the meal feel more balanced. Garnish with a fresh herb like parsley if you want a pop of color and a touch of freshness.

Frequently asked questions

Recipe card

Slow Cooker Honey Cinnamon Chicken and Sweet Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces boneless skinless chicken thighs
• 3 cups sweet potato cubes
• 1 tsp ground cinnamon
• 4 tbsp unsalted butter, melted
• 1/3 cup honey

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

26 g

Carbohydrates

35 g

Fat

19.5 g

Fiber

3 g

Sugar

22 g

Sodium

210 mg

Automatic estimate from the ingredient list, not laboratory-verified.