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Chicken glazed with soybeans and sweet potatoes (slow cooking)

I have a delightful new recipe, Soy Glazed Chicken & Sweet Potato! I made a version of this for my parents, and my dad said, “You have to send me this recipe.” I’m not sure I can recall the last time he asked me a recipe (he often relies on the rotation of their tried and true favorites) … so I think it’s a sign Pretty good performance!

Starting the chicken in a slow cooker means it will soften to the point where there are almost no bones left. You can easily mash sweet potatoes with a fork when all is said and done, and the sauce does a great job of complimenting everything in the dish and giving a nice glaze to the chicken.

Don’t be alarmed by the two tablespoons of sriracha it calls … it becomes quite mild after cooking for hours, and you won’t even notice it there! Just try its way out and see what you think.

Other slow cooking chicken recipes you can enjoy

Chicken glazed with soybeans and sweet potatoes (slow cooking)

This slow-cooker soybean-glazed chicken and sweet potato have a nutty flavor. Don’t be afraid of the sriracha as it will not have much seasoning after it cooks slowly too long.


Chicken glazed with soybeans for 100 days of food


  1. Use scissors to cut and remove large parts of the chicken skin (it helps to reduce the amount of fat in the sauce). There is no need to do a perfect job here.

  2. Place the chicken on the bottom of the slow cooker. Lay the seasoned sweet potato on top.

  3. Beat the chicken broth, syrup, soy sauce, sriracha and salt evenly. Pour sweet potatoes and chicken on top. Cook on low heat for 5 to 6 hours, or high for 3 to 4 hours, until the chicken is tender and almost falls off the bone.

  4. Preheat oven to high heat. Taking and flowing cooking liquid (from the bottom of the slow cooker) through a fine mesh sieve, you should have about 2 cups. Cut off the top fat and discard if desired.

  5. Heat butter or olive oil in a saucepan or small saucepan over medium heat. Beat the dough while cooking while stirring to help break any dough until it turns brown, but not burnt, for 2 to 3 minutes. Whip in cooking liquid and boil gently over medium-low heat, while stirring occasionally, until it halves into yeast, 5 to 10 minutes.

  6. Meanwhile, line a foil baking sheet and use a slotted spoon or spoon to carefully transfer the chicken and sweet potatoes in one layer (not to let the pieces break).

  7. Pour / sweep thickened cooking liquid over chicken and potatoes then place under meat cabinet until frothy and dark brown, 6 to 8 minutes, and serve immediately.

Recipe notes

  • No milk if you use olive oil instead of butter.
  • Have inspiration from Recipes are slow Journal
  • We suggest organic ingredients when possible.
Nutritional value

Nutritional value

Chicken glazed with soybeans and sweet potatoes (slow cooking)

Amount per serving

Calories 785 Calories from Fat 369

% Daily values*

Fat 41g63%

13g Saturated Fat81%

Trans Fat 1g

Cholesterol 262mgeighty seven%

Sodium 1213mg53%

Potassium 1246mg36%

Carbohydrates 56g19%

Fiber 6g25%

Sugar 23g26%

Protein 47gninety four%

Vitamin A 24483IU490%

Vitamin C 11mg13%

Calcium 110mg11%

Iron 3mg17%

* Percent Daily Values ​​are based on a 2000 calorie diet.