Honey Mustard Curry Chicken with Mashed Sweet Potatoes

I received a Crock Pot as a wedding gift, but had yet to use it. Andrew loves slow-cooked meals, but I have no experience cooking them. My friend Samantha gave me yet another fabulous chicken recipe – Honey Mustard Curry Chicken.
Ingredients

7 chicken thighs – skin removed
4 tbsp. honey
4 tsp. mustard
4 tsp. yellow curry
3 tbsp. melted butter
Whisk together all ingredients except chicken. Place chicken in slow cooker and pour sauce over the top. Cook on low 6-7 hours.
The chicken was so moist, with wonderful flavor from the sauce. I served it with mashed sweet potatoes and crescent rolls. I would have added something green if I had it on hand…oh well, maybe next time!
Sweet potatoes are so much better for you than white potatoes – so many more nutrients! We don’t eat them often, as I was never sure whether Andrew would like them, but all that will change now that I’ve broken the ice with this recipe.

Mashed Sweet Potatoes

2 large sweet potatoes, peeled & cubed

butter
maple syrup
honey
skim milk
cream
salt & pepper to taste
Boil the cubed potatoes until you can break them with a fork.

Drain them and return to the pot. Add the remaining ingredients and blend with an electric mixer until smooth. Taste and reseason accordingly. So easy, yet so good.
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