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Peachy Chicken with Sweet Potatoes

 Peachy Chicken with Sweet Potatoes
When my mother was pregnant with me, one of the only things she could eat was home-canned peaches. To this day, I love, love recipes with peaches. This dish is so delicious and fills the house with such wonderful aromas, you'll hardly be able to wait to make it.—Sandra Bonow, Lewiston, Minnesota
4 ServingsPrep: 25 min. Cook: 6 hours


  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup peach preserves
  • 2 tablespoons cornstarch
  • 1/2 cup cold water


  • In a 4- or 5-qt. slow cooker, combine sweet potatoes and onion.
  • Sprinkle chicken with paprika, thyme, salt and cayenne; arrange over
  • sweet potatoes. Top with preserves. Cover and cook on low for 6-8
  • hours or until chicken and potatoes are tender.
  • Remove chicken and vegetables to a serving platter; keep warm. Skim
  • fat from cooking juices; transfer to a small saucepan. Bring liquid
  • to a boil. Combine cornstarch and water until smooth. Gradually stir
  • into the pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with chicken and vegetables.
  • Yield: 4 servings.

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Peachy Chicken with Sweet Potatoes (continued)

Nutritional Facts: 2 chicken thighs with 1 cup sweet potato mixture and 1/2 cup sauce equals 619 calories, 17 g fat (5 g saturated fat), 151 mg cholesterol, 429 mg sodium, 74 g carbohydrate, 3 g fiber, 44 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.