Peachy Chicken with Sweet Potatoes |
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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 4 |
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When my mother was pregnant with me, one of the only things she could eat was home-canned peaches. To this day, I love, love recipes with peaches. This dish is so delicious and fills the house with such wonderful aromas, you'll hardly be able to wait to make it.—Sandra Bonow, Lewiston, Minnesota Ingredients:
2 medium sweet potatoes, peeled and cubed |
1 medium onion, chopped |
8 boneless skinless chicken thighs (about 2 pounds) |
1 teaspoon paprika |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
1 cup peach preserves |
2 tablespoons cornstarch |
1/2 cup cold water |
Directions:
1. In a 4- or 5-qt. slow cooker, combine sweet potatoes and onion. Sprinkle chicken with paprika, thyme, salt and cayenne; arrange over sweet potatoes. Top with preserves. Cover and cook on low for 6-8 hours or until chicken and potatoes are tender.
2. Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Yield: 4 servings.
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