Curried Chicken and Sweet Potatoes

Dinner

This chicken and sweet potato dish is a delicious combination of sweet and savory flavors. I like to add a bit more spice. Make sure to keep the sweet potato chunks large so they keep their integrity over the long cooking time.

Average Rating: 0

TOTAL TIME: Prep: 25 min. Cook: 5 hours 20 min.
YIELD: 8 servings.

8 boneless skinless chicken thighs (about 2 pounds)
2 to 3 teaspoons curry powder
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons canola oil
2 large sweet potatoes, peeled and cut into 1 inch pieces
1 medium onion, chopped
1 can (8 ounces) unsweetened crushed pineapple
1 cup apricot-pineapple preserves or 1/2 cup each apricot and pineapple preserves
1 tablespoon soy sauce
2 tablespoons cornstarch
Minced fresh parsley, optional

1. Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker, top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low until chicken and potatoes are tender, 5-6 hours.
2. In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 20-25 minutes. If desired, sprinkle with parsley, .