10 ) Chicken Sweet Potatoes Crock pot RECIPE
INGREDIENTS:
- 8 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 3 sweet potatoes, peeled and cubed
- 1 onion, chopped
- 1 cup peach preserves OR apricot preserves
- 3 tablespoons apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1/2 cup chicken broth or water
- 2 tablespoons cornstarch
INSTRUCTIONS:
1 ) Sprinkle the chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Rub the spices into the chicken.
2 ) Place the sweet potatoes and the onions in 3-1/2 to 4-quart slow cooker and top with the chicken.
3 ) Top with the peach preserves, vinegar, and soy sauce.
4 ) Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.
5 ) Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth. Add this mixture to the slow cooker and stir gently to combine.
6 ) Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce is thickened. Serve immediately over hot cooked rice, couscous, or pasta.
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