Paleo Berry Glazed Crockpot Chicken with Roasted Sweet Potatoes

I LOVE this crockpot chicken recipe! I went back through my blog to see when I last posted this one and it has been way too long, so I am bringing it back! Also because I had a crossfit competition this past weekend and I always make this meal for those because I don't mind eating the meal cold and it is super easy to prep the day before. Anyways, make sure to check out the ingredient label on the jam you choose and don't get one with added sugar. This meal and recipe is truly one of my favorites! I recommend anyone and everyone to give this one a try!

Paleo Berry Glazed Crockpot Chicken
Ingredients:

• 2 chicken breasts (I double this)

Glaze:

• 1/4 cup + 1/2 tbls honey
• 1/3 cup coconut aminos
• 1 tbls olive oil
• 2 tbls blackberry-blueberry jam (I use Whole Foods' Blackberry Fruit Spread)
• 1 tsp almond butter
• 1/2 tsp cider vinegar
• 1/2 tsp toasted sesame oil
• 2 garlic cloves, minced
• 1/4 cup sweet onion, diced
• 1/8 tsp crushed red pepper
• sesame seeds, topping (I never use this)

Directions:

1. In a bowl mix all glaze ingredients together in a bowl.
2. Turn crockpot to low and place chicken in bottom.
3. Pour sauce ingredients over chicken and cook for 4 hours.
4. Remove chicken from crockpot.
5. Pour sauce into small sauce pot over medium heat.
6. Bring to a boil then reduce to a simmer and cook for 20 minutes until sauce reduces.
7. While the sauce is cooking, shred chicken with two forks.
8. Toss chicken with sauce and serve with a sprinkle of sesame seeds.

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My Homemade Sweet Potato Fries
(Basically just roasted sweet potatoes)
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.