Chicken and Sweet Potato Bake

Source

Ingredients

Display units in Metric

8		boneless, skinless chicken thighs
1	teaspoon	salt
¹⁄₈	teaspoon	cayenne pepper
1	teaspoon	paprika
1	teaspoon	curry powder
¹⁄₂	teaspoon	ground ginger
3		sweet potatoes peeled and cubed
1		onion chopped
1	cup	peach preserves or apricot preserves
3	tablespoons	apple cider vinegar
1	tablespoon	soy sauce
¹⁄₂	cup	chicken broth or water
2	tablespoons	cornstarch

Instructions

Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Empty the contents out of the bag and into crock pot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.

Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.

Instructions
Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Empty the contents out of the bag and into crock pot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.

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