4 Boneless, skinless chicken thighs
2 Sweet potatoes, peeled and cubed
1 Onion, chopped
2 T. cold water
3 T. cornstarch
1/2 C. peach preserves
Place chicken in a Bean Pot; add sweet potatoes and onion. Cover and cook on low setting (200′) for 5-6 hours. Pour off juices from the Bean Pot; set aside. Cover chicken, sweet potatoes and onion to keep warm. In a heavy saucepan, combine water and cornstarch; mix well. Add reserved juices from slow cooker; stir in preserves. Cook and stir over medium heat, stirring frequently, until mixture boils and thickens. Cook for 2 minutes; pour over chicken and vegetables. Serves 4.
