Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs (fresh or frozen)
- 1 bag (12 oz) frozen sweet potato chunks
- 1 bag (10 oz) frozen chopped onions and celery mix
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup frozen cranberries
- 2 cups chicken bone broth
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preparation: Remove the slow cooker lid and place the chicken thighs at the very bottom. Pour the frozen sweet potato chunks, frozen onion and celery mix, rinsed beans, and frozen cranberries directly over the meat. Sprinkle the dried rosemary, garlic powder, salt, and pepper over the top of the vegetables. Pour the chicken bone broth over everything to ensure the seasonings distribute evenly during the cooking process.
- Cooking: Place the lid firmly on the slow cooker. Set the temperature to “Low” for 6 to 7 hours or “High” for 3 to 4 hours. Avoid lifting the lid during the cooking process to keep the steam and heat trapped inside. The chicken is finished when it reaches an internal temperature of 165°F and shreds easily with a fork. The cranberries will burst, creating a beautiful pink-hued sauce that coats the chicken and vegetables.
- Plating: Once the cooking time is complete, use two forks to gently break the chicken thighs into bite-sized chunks directly in the pot. Stir the mixture well to incorporate the softened sweet potatoes and the cranberry-infused broth. Ladle generous portions into deep bowls. Top with a sprig of fresh rosemary or a dollop of Greek yogurt if you have some on hand for extra creaminess.
- Cook Time: 6 hours 5 minutes