Chicken Curry in the Crockpot

This recipe is adapted from the amazing blog “A Year of Crockpotting“.  The first time we had this, my sweet potato haters ate up the sweet potatoes without even knowing what they were eating!  The sauce is quite thin at the end of cooking, but could be reduced on the stove-top if desired.  Very tasty.
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Teriyaki Marinade for Chicken and Steak

¼ cup vegetable oil
1 cup soy sauce
3 Tablespoons brown sugar
3 cloves garlic, minced or smashed
1 Tablespoon grated, fresh ginger root — NOT powdered ginger!
2 Tablespoons sherry (you can use rice vinegar or rice wine)

Mix all of ingredients together. Marinate meat for 4 to 12 hours, refrigerated. Baste with marinade during cooking, if desired.

Bolognese Style Meat Sauce (I even like it)

2 tablespoons olive oil
1 small onion, minced
1 carrot, peeled and minced
1 celery stalk, minced
1/4 cup minced bacon
1/2 pound lean ground pork
1/2 pound lean ground beef (you can use all beef)
3/4 cup dry wine (red or white will do)
1 28-ounce can of plum tomatoes, drained, then scrunched with your fingers
1 cup chicken stock
salt
freshly ground black pepper
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