Crockpot Chicken and Sweet Potatoes
Crockpot chicken and sweet potatoes is an easy slow cooker recipe packed with flavor thanks to the curry powder and peach preserves.
- Serves: 4 persons
- 8chicken thighs (boneless, skinless)
- 1teaspoon salt
- ⅛teaspoon cayenne pepper
- 1teaspoon paprika
- 1teaspoon curry powder
- ½teaspoon ground ginger
- 3sweet potatoes (peeled and cubed)
- 1onion ( chopped )
- 1cup peach preserves (or apricot preserves)
- 3tablespoons apple cider vinegar
- 1tablespoon low-sodium soy sauce
- ½cup chicken broth (or water)
- 2tablespoons cornstarch
Step 1Gather the ingredients.
Step 2Sprinkle both sides of the chicken with the salt, cayenne pepper, paprika, curry powder, and ginger.
Step 3Rub the spices into the chicken.
Step 4Place the sweet potatoes and the chopped onion in a 3 1/2- to 4-quart slow cooker.
Step 5Lay the chicken on top.
Step 6Add the peach preserves, vinegar, and soy sauce .
Step 7Cover 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.
Step 8Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth.
Step 9Add this mixture to the slow cooker and stir gently to combine.
Step 10Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce has thickened.
Step 11Serve hot and enjoy.