Sweet Potato Chicken

At the beginning of the month we created several freezer meals in an attempt to help out with our budget & meal planning (as I mentioned in the recipe for Baked Ricotta Sausage Penne). Before sharing the recipes we used, I wanted to make sure they actually tasted good… if we’d use them again or what we’d change etc. As we continue making & tasting these meals, I’m hoping to pass on the ones we liked/tweaked for others to enjoy. When I’m following a recipe, the modifications I tend to make are either to make it gluten free, or to make it easier… why add in extra work?? For example, a few weeks ago I was following a recipe and 45 minutes into making the sauce I realized I was basically making spaghetti sauce… that I could have probably bought for cheaper than all the ingredients this recipe called for – seriously?? So, I’m learning (& simplifying!) as I go, and maybe one day I’ll have this thing mastered. Wouldn’t that be nice?

The following recipe was inspired by Mama and Baby Love’s Healthy Mama Barbecue Chicken. We changed a couple ingredients to make it gluten free, and changed the meat-veggie ratio more to our liking (more emphasis on the chicken & sweet ‘taters). Also, this recipe has you make your own sauce, but you wouldn’t need to – [I don’t think it really saves $ for the amounts used anyways]. So without further adieu… 

Sweet Potato Chicken

Yields: 4-6 servings (divided into 2 baggies/”meals”)
Prep time: 20 minutes
Crock Pot: 4 hrs on high; 8 hrs on low

Ingredients:
  
Meat/Veggies

  • 4-6 drumsticks 
  • 1 tablespoon cornstarch 
  • 1 tsp salt
  • 3-4 unpeeled sweet potatoes, cubed
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 zucchini, chopped
  • 1/2 “average” size onion [or 1 small one]

Sauce

  • ~1.5 cups bbq – we like Cookie’s Sweet Hickory
             – or –    [if you prefer to make your own…]
  • 1 8-ounce can of tomato sauce
  • 1 TBS La Choy gf soy sauce       
  • 2 TBS brown sugar                   
  • 1 TBS yellow mustard
  • 1 TBS minced garlic

 

Directions:
When preparing this recipe, split all the ingredients between two freezer bags (It’s easiest to label bags before adding the ingredients). They don’t have to go in the bag in any certain order, but I will share how I added them: I placed the meat & cornstarch in first, then shook the bag to coat the drumsticks. Then I added the sauce, & finally the veggies & salt and “squished” it all around to let everything marinate. Again you wouldn’t have to do any mixing if you didn’t want to, but I wanted to :). Freeze! When your ready to enjoy this meal, cool on high for 4-5 hours in the crock pot or low for around 8 hours.

Kate Alyse

Kate Alyse

Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
share on: