Peachy Chicken with Sweet Potatoes
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 4 servings.
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
Ingredients
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2 medium sweet potatoes, peeled and cubed
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1 medium onion, chopped
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8 boneless skinless chicken thighs (about 2 pounds)
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1 teaspoon paprika
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 cup peach preserves
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2 tablespoons cornstarch
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1/2 cup cold water
Directions
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1.
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.
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2.
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.
Nutrition Facts
2 chicken thighs with 1 cup sweet potato mixture and 1/2 cup sauce: 619 calories, 17g fat (5g saturated fat), 151mg cholesterol, 429mg sodium, 74g carbohydrate (56g sugars, 3g fiber), 44g protein.
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