Tempting Teriyaki Chicken Stew |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
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I created this dish that combines two of my favorite tastes, salty and sweet. I'm always looking for new ideas for my slow cooker and this one's a keeper! Ingredients:
1 tablespoon olive oil |
6 bone-in chicken thighs (about 2 pounds) |
2 medium sweet potatoes, cut into 1-inch pieces |
3 medium carrots, cut into 1-inch pieces |
1 medium parsnip, peeled and cut into 1-inch pieces |
1 medium onion, sliced |
1 cup apricot preserves |
1/2 cup maple syrup |
1/2 cup teriyaki sauce |
1/2 teaspoon ground ginger |
1/8 teaspoon cayenne pepper |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Place vegetables in a 4-qt. slow cooker; add chicken. In a small bowl, mix the preserves, maple syrup, teriyaki sauce, ginger and cayenne; pour over chicken.
2. Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken and vegetables to a platter; keep warm.
3. Transfer cooking liquid to a small saucepan. Skim fat. Bring cooking liquid to a boil. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Yield: 6 servings.
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