Wednesday, November 17, 2010

Drumsticks with sweet potatoes and pineapple

2 medium dark-orange sweet potatoes, peeled, sliced (about 3 cups)
1 can (8 oz) pineapple tidbits in unsweetened juice, undrained
½ c chicken broth
¼ c finely chopped onion
1 t grated gingerroot (if desired) (or 1/2 t ground ginger)
¼ c barbecue sauce
¼ t pepper
2 T honey
½ t dry mustard
8 chicken drumsticks, skin removed (1.5 lbs) (I used 5 drumsticks, probably weighing close to 2 lbs)

1. In a slow cooker, combine sweet potatoes, pineapple with liquid, broth, onion and gingerroot; mix well.

2. In a small bowl, combine barbecue sauce, honey and dry mustard; mix well. Coat chicken drumsticks well with barbecue sauce mixture. Arrange chicken in single layer over potato mixture n slow cooker; overlapping slightly if necessary. Soon any remaining barbeque sauce mixture over chicken.

3. Cover an cook on Low setting for 7 to 10 hours.

*I actually cooked it for 1 1/2 hours on High, then about 4 1/2 hours on Low.  The chicken was very tender.  My 2 year old and I liked the sweet potatoes (I used 1 "yam" and 1 light sweet potato), but I can think of better ways to cook them.  Drumsticks work very well in the crock pot.

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