10 ) Chicken Sweet Potatoes Crock pot RECIPE

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 low-sodium soy sauce
• 1/2 cup chicken broth or water
• 2 tablespoons cornstarch

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INSTRUCTIONS:

1 ) Sprinkle the chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Rub the spices into the chicken.

2 ) Place the sweet potatoes and the onions in 3-1/2 to 4-quart slow cooker and top with the chicken.​

3 ) Top with the peach preserves, vinegar, and soy sauce.

4 ) Cover 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.

5 ) Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth. Add this mixture to the slow cooker and stir gently to combine.

6 ) Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce is thickened. Serve immediately over hot cooked rice, couscous, or pasta.

Crockpot Chicken and Dumplings recipe in the NEXT PAGE!