Crockpot Honey Mustard Chicken with Sweet Potatoes and Apples

Start by placing 4 boneless, skinless chicken breasts in the bottom of your crockpot. In a separate bowl, whisk together 1/2 cup of honey, 1/4 cup of Dijon mustard, and 2 tablespoons of apple cider vinegar until well combined.

Pour this honey mustard mixture over the chicken, ensuring each piece is coated. Next, peel and chop 2 medium sweet potatoes into 1-inch cubes and add them to the crockpot around the chicken.

Core and slice 2 medium apples, leaving the skin on for added texture, and scatter them over the sweet potatoes.

Season the entire mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme for an aromatic touch.

Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the sweet potatoes are fork-tender.

Once cooked, shred the chicken directly in the crockpot using two forks, mixing it with the sweet potatoes and apples.

Serve the dish warm, garnished with fresh parsley for a pop of color and freshness. Enjoy your unique and flavorful crockpot meal!