4 boneless, skinless chicken thighs 2 sweet potatoes, peeled and cubed 1 onion, chopped 2 tablespoons water 2 tablespoons cornstarch 1/2 cup peach preserves
Put chicken in a 3 to 4 quart crockpot and top with sweet potatoes and onions. Cover and cook on low for 7 to 8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork. Remove chicken, sweet potatoes and onions from crockpot with a slotted spoon and cover with foil to keep warm.
In heavy saucepan, combine water and cornstarch and mix well. Add juices from slow cooker along with preserves. Cook and stir over medium heat, stirring frequently, until mixture boils and thickens.
Cook for 2 minutes, then pour over chicken and vegetables. 4 servings.