My poor blog has been sadly neglected so I am shamefacedly posting a delicious gluten-free recipe before the last day of the month. Hopefully I’ll be more on it in the future. I’ve been cooking quite a bit and this one has become an unexpected favorite. It’s super healthy and easy to throw together.

I followed the recipe almost exactly from Stephanie O’Dea‘s book Make It Fast, Cook It Slow. I had avoided this recipe because of the sweet potato. My husband doesn’t like sweet potatoes but their health benefits are pretty significant. I went ahead and snuck it in on him and he really liked it. The only ingredient I had trouble finding was the chipotle powder. I found it at Sprout’s. The chipotle gives it a spicy flavor and disguises the sweet of the potato.

Ingredients:

6 to 8 boneless, skinless chicken thighs

10 oz package sliced mushroom

1/2 onion, chopped

3 garlic cloves, minced (I use the chopped garlic in the jar and added a couple of teaspoons)

1 small sweet potato, peeled and chopped in chunks

2 green onions, chopped

1 red bell pepper, diced (I used an orange one)

1/2 cup chicken broth

1 teaspoon chipotle powder

1 teaspoon paprika

1/4 teaspoon black pepper

1 cup sour cream

You’ll need a 4 quart slow cooker. Put the chicken on the bottom. Add all the chopped vegetables on top followed by the broth and spices. Cook 6 to 8 hours on low or 4 hours on high. Add the sour cream 30 mins before it’s done, finishing on high. I didn’t add the sour cream last time I made this and it was still good. You could even just add a dollop when you serve it. My allergies have been awful with all the pollen in the air so I’m trying to avoid dairy which makes me even stuffier. I served this with red quinoa instead of brown rice.

Here is a song by Imagine Dragons that’s been playing in my head. I’d never seen this video before and found it unexpected and kind of amusing.