Ingredients
6
boneless, skinless chicken thighs (about 2 pounds)
1/4
teaspoon salt
2
cloves garlic, finely chopped
2
jalapeño chilies, seeded and chopped
2
medium dark orange sweet potatoes, peeled and cut into 1-inch pieces (4 cups)
1 1/2
cups frozen small whole onions (from 1-pound bag)
2
tablespoons water
2
tablespoons cornstarch
1/4
teaspoon salt
3/4
cup peach preserves
1 1/2
cups frozen snap pea pods (from 1-pound bag), thawed
Preparation
Place chicken in 3 1/2- to 4-quart slow cooker; sprinkle with 1/4 teaspoon salt. Top with garlic, chilies, sweet potatoes and onions.
Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken, sweet potatoes and onions from slow cooker, using slotted spoon; place on serving platter. Cover to keep warm.
Mix water, cornstarch and 1/4 teaspoon salt. Pour juices from slow cooker into 2-quart saucepan. Stir preserves and cornstarch mixture into juices. Heat to boiling; boil and stir about 1 minute or until thickened. Stir in pea pods. Cook 1 to 2 minutes longer or until pea pods are tender. Serve sauce over chicken and vegetables.
