Crockpot Chicken and Sweet Potatoes
Ingredients
- 8 boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 3 medium sweet potatoes, peeled and cubed
- 1 medium 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
Gather the ingredients.
- 2
Sprinkle both sides of the chicken with the salt, cayenne pepper, paprika, curry powder, and ginger.
- 3
Rub the spices into the chicken.
- 4
Place the sweet potatoes and the chopped onion in a 3 1/2- to 4-quart slow cooker.
- 5
Lay the chicken on top.
- 6
Add the peach preserves, vinegar, and soy sauce.
- 7
Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to at least 160 °F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.
360 min - 8
Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth.
- 9
Add this mixture to the slow cooker and stir gently to combine.
- 10
Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce has thickened.
10 min - 11
Serve hot and enjoy.
Nutrition
Per serving (based on 4 servings)
