Curried Chicken Thighs with Sweet Potatoes Recipe
This super flavorful, fall-off-the-bone-tender chicken is served with sweet potatoes and piled on high over white rice to soak up all the extra sauce. The chicken is browned in a skillet before adding to the slow cooker in order to achieve a crisp brown crust. The chicken and vegetables will cook on LOW for two and a half to three hours, or until they’re done. Strain the liquid over a saucepan and cook until the sauce is reduced, making a nice, thick gravy. Season the sauce with salt and lime juice and garnish the chicken with cilantro.