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. —Trisha Kruse, Eagle, Idaho
Curried Chicken and Sweet Potatoes
Ingredients
- 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
Directions
- 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 5-6 hours, until chicken and potatoes are tender.
- In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.
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