I was going to make this yesterday, but by the time I hit the store and came home I didn’t have enough time to get it in the crockpot. Everything happens for a reason. Today I had plenty of time to get this meal ready and not feel rushed.
I new that the idea of Praline Chicken sounded good, but I had no idea just how wonderful this would turn out. I honestly think that this is one of the best meals I have ever made from scratch. Seriously! After making it I thought to myself, “This could be served at a gourmet bistro, and it came out of my crockpot!”
I served it on top of baby spinach greens, but you could put this over rice, couscous, whatever floats your boat. For an added bonus I made a batch of sweet potato fries and included the recipe too!
What shocked me was that my picky 6 year old son not only tried it, but ate every last morsel of food on his plate. I didn’t give him spinach, but he ate the chicken and the sweet potato fries. That is saying something right there.
This is a keeper at my house. It will be added to the regular rotation of meals! Give it a try and let me know what you think!
I love that it is gluten free and dairy free, no changes were necessary!
Praline Chicken (Crockpot)
- 6 small or 3 large chicken breasts cut into chunks
- Creole seasoning
- 2 tbsp oil
- 1/2 cup Maple syrup (Pancake Syrup)
- 2 tbsp brown sugar
- 1 cup chopped pecans
Toss Chicken breast chunks with creole seasoning.
In a large skillet heat oil over medium heat. Brown Chicken on all sides. It doesn’t need to be cooked through.
After browned add chicken to crockpot.
In a bowl mix Maple Syrup, sugar, and pecans.
Pour over chicken and cook in crockpot on low for 6 hours or high for 3 hours.
Serve over rice, baby spinach, whatever you choose.
Makes 6 servings
Sweet Potato Fries
- 2 Sweet potatoes
- olive oil
- creole seasoning (you could use just salt if you prefer)
Preheat oven to 450 degrees.
Cut Sweet potato into fries.
Toss in a bowl with olive oil, then season.
Place on a foil covered baking pan in one layer and bake for 10 minutes.
Flip over fries and bake for another 10-15 minutes or until cooked through. This will depend on how thick they were cut.
Not only is this meal delicious but economical too! Chicken breasts are on sale $1.99/lb this week at Publix! Here is the cost breakdown. I made this for much cheaper because I had items in my stockpile. I only had to purchase the salad. I had everything else on hand!
2lb Boneless Skinless Chicken Breasts $1.99/lb = $3.98
Pecans approx $3.50
Pancake Syrup approx $2.50
Sweet Potatoes approx $0.50/lb ($2)
Salad Blend approx $2.25
Divide by 6 Servings
$2.37 per serving!
You can make this for less if you have these items on hand!
If you are looking for more Crockpot Recipes just check here