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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.