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Tempting Teriyaki Chicken Stew

I created this dish that combines two of my favorite tastes, salty and sweet. I'm always looking for new ideas for my slow cooker and this one's a keeper! — Amy Siegel, Clifton, New Jersey

6 ServingsPrep: 20 min. Cook: 7 hours

Ingredients

1 tablespoon olive oil
6 bone-in chicken thighs (about 2 pounds)
2 medium sweet potatoes, cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium onion, sliced
1 cup apricot preserves
1/2 cup maple syrup
1/2 cup teriyaki sauce
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
2 tablespoons cold water

Directions

In a large skillet, heat oil over medium-high heat; brown chicken on
both sides. Place vegetables in a 4-qt. slow cooker; add chicken. In
a small bowl, mix the preserves, maple syrup, teriyaki sauce, ginger
and cayenne; pour over chicken.
Cover and cook on low for 6-8 hours or until chicken is tender.
Remove chicken and vegetables to a platter; keep warm.
Transfer cooking liquid to a small saucepan. Skim fat. Bring cooking

2 of 2

Tempting Teriyaki Chicken Stew (continued)

Directions (continued)

liquid to a boil. In a small bowl, combine cornstarch and water
until smooth; gradually stir into pan. Return to a boil, stirring
constantly; cook and stir for 2 minutes or until thickened. Serve
with chicken and vegetables. Yield: 6 servings.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.