Ingredients
2 medium sweet potatoes, peeled and cubed1 medium onion, chopped8 boneless skinless chicken thighs (about 2 pounds)1 teaspoon paprika1 teaspoon dried thyme1/2 teaspoon salt1/8 teaspoon cayenne pepper1 cup peach preserves2 tablespoons cornstarch1/2 cup cold water
Preparation
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.
