Crock-Pot Chicken & Sweet Potatoes
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 soy sauce
- 1/2 cup chicken broth or water
- 2 tablespoons cornstarch
Instructions
- Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
- Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.
Source: Chicken Sweet Potatoes
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I made this recipe twice and it was really good. Making it now for the third time and the smell of the spices coming from the crockpot is wonderful. Thank you for the recipes….it has saved so much time and money for my family.
This recipe is delish! It went into my recipe box! Next time I make it, I’m going to try using half the amount of preserves to cut back on the sweetness. What a great dish! Thank you! Marilee
Okay we did it. I have to say my daughter didn’t like how sweet it tasted. We used Smucker’s Apricot Preserves. What did you use–maybe apricot preserves are sweeter than peaches?
I think I might try to cut back on the preserves next time we make it. I liked how easy it was to put together, but just needing it to not be as sweet.
Has anyone cut back and try this recipe again?