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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
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    6 servings

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 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.
Nutrition Facts
1 chicken thigh with 1/2 cup vegetables and 1/2 cup sauce: 576 calories, 17g fat (4g saturated fat), 81mg cholesterol, 937mg sodium, 82g carbohydrate (52g sugars, 4g fiber), 26g protein.

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