Crock-Pot Chicken With Sweet Potatoes - cooking recipe

Ingredients

2 1/2 lbs chicken thighs
6 medium sweet potatoes, peeled and quartered (about 2-1/2 pounds)
1 small onion, cut into thin wedges
3/4 cup honey mustard dressing
1/2 teaspoon rosemary, crushed

Preparation

Remove skin from chicken; set aside.
Place sweet potato and onion in a 4-1/2 to 6 quart slow cooker.
Place chicken on top of vegetables.
In a small bowl stir together salad dressing and rosemary. Pour over chicken.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
Using a slotted spoon, transfer chicken and vegetables to a serving platter.
Whisk cooking liquid until smooth; serve with chicken and vegetables.