Ingredients

The following ingredients have 4 Servings
  • 6 whole Boneless Skinless Chicken Breasts
  • 1/4 cup Real Maple Syrup (divided)
  • 4 - 5 medium Sweet Potatoes (peeled and cubed)
  • 1 medium Yellow Onion (peeled and diced)
  • 4 tablespoons Cream Cheese with Chives and Onions
  • 1/4 teaspoon Ground Paprika (divided)
  • 1/4 teaspoon Dried Rosemary (divided)
  • 1/4 teaspoon Kosher Salt (divided)
  • 1/4 teaspoon Freshly Ground Black Pepper (divided)

Instruction

  • Spray slow cooker with non-stick cooking spray (optional) and set aside.
  • Place the chicken breasts in the bottom of a 6 quart or larger slow cooker. Season them with half of the salt and pepper, half of the paprika and rosemary , drizzle half of the maple syrup over the chicken and cover them with all of the chopped onion.
  • Add the cubed sweet potatoes on top of the chicken. Season with the remaining half of the salt and pepper, paprika and rosemary and maple syrup.
  • Divide the cream cheese into 4 to 5 pats and distribute it evenly over the top of the sweet potatoes.
  • Cover and cook on LOW for 7 to 8 hours or until the sweet potatoes are tender and the internal temperature of the chicken registers 165° F on an instant read meat thermometer.
  • Carefully stir the melted cream cheese into the dish. Garnish with additional ground paprika and dried rosemary if desired before serving.