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Volume III
January 25, 2013

Weekly Home / Recipe Center

Crockpot Chicken Sweet Potatoes

Serves 8


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

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


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