1. In 6-quart slow cooker, stir vinegar, mustard, oil, ¼ cup water, and ½ teaspoon each salt and pepper; add chicken, cover and cook on high 2 hours or low 4 hours or until chicken is very tender. Transfer chicken to cutting board; slice ¼-inch thick, return to slow cooker and toss with cooking liquid.
2. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Spread sweet potatoes on prepared pan; spray with cooking spray and roast 20 minutes or until tender. Makes about 6 cups.
3. Prepare green beans as label directs. Makes about 4 cups. .
4. Serve chicken with sweet potatoes and green beans.
- 9 g Fat
- 1 g saturated
- 78 mg Cholesterol
- 572 mg Sodium
- 37 g Carbohydrates
- 7 g Fiber
- 14 g Sugars
- 3 g Added sugars
- 36 g Protein
Shop Ingredients
Nutritional Information
- 9 g Fat
- 1 g saturated
- 78 mg Cholesterol
- 572 mg Sodium
- 37 g Carbohydrates
- 7 g Fiber
- 14 g Sugars
- 3 g Added sugars
- 36 g Protein
Directions
1. In 6-quart slow cooker, stir vinegar, mustard, oil, ¼ cup water, and ½ teaspoon each salt and pepper; add chicken, cover and cook on high 2 hours or low 4 hours or until chicken is very tender. Transfer chicken to cutting board; slice ¼-inch thick, return to slow cooker and toss with cooking liquid.
2. Preheat oven to 400°; spray rimmed baking pan with cooking spray. Spread sweet potatoes on prepared pan; spray with cooking spray and roast 20 minutes or until tender. Makes about 6 cups.
3. Prepare green beans as label directs. Makes about 4 cups. .
4. Serve chicken with sweet potatoes and green beans.