Glazed Peach Chicken

Looking for a tangy slow cooked dinner? Then check out this hearty chicken and veggie dinner flavored by peach preserves. ...MORE+ LESS-

By Betty Crocker Kitchens

November 22, 2010

boneless, skinless chicken thighs (about 2 pounds)

1/4

teaspoon salt

cloves garlic, finely chopped

jalapeño chilies, seeded and chopped

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)

tablespoons water

tablespoons cornstarch

1/4

teaspoon salt

3/4

cup peach preserves

1 1/2

cups frozen snap pea pods (from 1-pound bag), thawed

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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.