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Glazed Peach Chicken

Glazed Peach Chicken
  • Prep 25 min
  • Total 8 hr 25 min
  • Servings 6
Looking for a tangy slow cooked dinner? Then check out this hearty chicken and veggie dinner flavored by peach preserves.
Updated November 22, 2010

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

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Remove chicken, sweet potatoes and onions from slow cooker, using slotted spoon; place on serving platter. Cover to keep warm.
  • 4
    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.

  • For spicier chicken, add another jalapeño chili.
  • Sweet potatoes with deep orange flesh are sweeter and moister than pale yellow sweet potatoes. Use orange sweet potatoes for this recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
110
Total Fat
12g
Saturated Fat
4g
Cholesterol
95mg
Sodium
300mg
Total Carbohydrate
46g
Dietary Fiber
4g
Protein
34g
% Daily Value*:
Iron
20%
20%
Exchanges:
2 Starch; 1 Fruit; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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