When my mother was pregnant with me, one of the only things she could eat was home-canned peaches. To this day, I love, love recipes with peaches.
—SANDRA BONOW LEWISTON, MN
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 4 SERVINGS
2 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
8 boneless skinless chicken thighs (about 2 pounds)
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup peach preserves
2 tablespoons cornstarch
1/2 cup cold water
1. In a 4- or 5-qt. slow cooker, combine sweet potatoes and onion. Sprinkle chicken with paprika, thyme, salt and cayenne; arrange over the sweet potatoes. Top with preserves. Cover and cook on low for 6-8 hours or until the chicken and potatoes are tender.
2. Remove the chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.