Ingredients
8 boneless skinless chicken thighs (about 2 pounds) 2 to 3 teaspoons curry powder1 teaspoon granulated garlic1/2 teaspoon salt2 tablespoons canola oil2 large sweet potatoes, peeled and cut into 1-inch pieces1 medium onion, chopped1 can (8 ounces) unsweetened crushed pineapple1 cup apricot-pineapple preserves or 1/2 cup each apricot and pineapple preserves1 tablespoon soy sauce2 tablespoons cornstarchMinced fresh parsley, optional
Preparation
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.
