Crockpot Maple-Bourbon Chicken with Sweet Potato and Cranberry Medley

Begin by placing 2 pounds of boneless, skinless chicken thighs in the bottom of your crockpot. Next, peel and dice 2 medium sweet potatoes into 1-inch cubes and add them on top of the chicken.

In a separate bowl, whisk together 1/2 cup of maple syrup, 1/4 cup of bourbon, 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika until well combined.

Pour this mixture over the chicken and sweet potatoes, ensuring everything is evenly coated. Add 1 cup of fresh or frozen cranberries to the crockpot for a burst of tartness.

Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then stir gently to combine all ingredients.

Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.

Once done, shred the chicken with two forks and stir it back into the sauce for a deliciously sticky finish.

Serve the chicken and sweet potato medley over cooked rice or quinoa for a complete meal, garnished with fresh parsley if desired.