Glazed Peach Chicken

By amberwherley

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

Step 1

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.