Chipotle Chicken with Sweet Potatoes

Here is an extremely low cal and different take on taco Tuesday.  Just put some chicken thighs in the crock pot then cover with well seasoned veggies and serve!  A one pot wonder that will please your palate and your thighs!  Enjoy!!

Chipotle Chicken with Sweet Potatoes (adapted from "Make It Fast, Cook It Slow by Stephanie O'Dea)

8 bone in, skin off chicken thighs
Salt and pepper
10 oz. sliced mushrooms
1 small yellow onion, thinly sliced
3 cloves garlic, minced
2 medium sweet potatoes (about 1 1/2 lb.), peeled and diced
1 red bell pepper, diced
1 t. chili powder
1 t. paprika
2 chipotle chili peppers in adobo, minced
1/2 c. chicken broth

Place the chicken thighs in a 6 qt. slow cooker that has been sprayed with cooking spray and season with salt and pepper.  In a large bowl combine the mushrooms, onion, garlic, sweet potatoes, bell pepper, chili powder, paprika, chipotle pepper, 2 t. salt and 1/2 t. black pepper.  Toss to combine.  Pour the veggie mixture over the chicken in the crock pot and add the chicken broth.  Cover and cook on low for 6-8 hours or on high for 2-4 hours. 

4 servings (336 calories each serving) according to my calculator on loseit.com