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Glazed Peach Chicken
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Prep Time:
25 minutes
Total Time:
8 hours 25 minutes
Try this mouthwatering slow-cooked chicken and veggie dinner with a tangy twist from peach preserves.
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
  • 3/4 cup peach preserves
  • 1 1/2 cups frozen snap pea pods (from 1-pound bag), thawed
Instructions:
  • Layer the chicken in a 3 1/2- to 4-quart slow cooker, season it with 1/4 teaspoon of salt, and then add the garlic, chilies, sweet potatoes, and onions on top.
  • Slow cook on low heat for 7 to 8 hours until the chicken juices run clear when the thickest pieces are cut.
  • Transfer the chicken, sweet potatoes, and onions from the slow cooker to a serving platter using a slotted spoon. Cover to preserve warmth.
  • Combine water, cornstarch, and salt. Transfer juices from slow cooker to a 2-quart saucepan. Stir in preserves and cornstarch mixture. Bring to boil and simmer for about 1 minute until thickened. Add pea pods and cook for an additional 1 to 2 minutes until tender. Pour sauce over chicken and vegetables before serving.

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