Crockpot Chicken and Sweet Potatoes

(from alaird’s recipe box)

Source: About.com Linda Larsen

Prep time: 15 minutes
Cook time: 480 minutes
Serves 4 people

Categories: Entre

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

Directions

  1. Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Place sweet potatoes and onions in 3-1/2 quart slow cooker and top with chicken. Top with peach preserves, vinegar, and soy sauce. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.

  2. Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened 4 servings

  3. Calories: 380

  4. Fat: 12 grams

  5. Sodium: 700 mg

  6. Vitamin A: 100% DV

  7. Vitamin C: 35% DV

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