Hearty Crockpot Chicken and Sweet Potatoes

Gather the ingredients. The Spruce / Diana Chistruga Sprinkle the chicken with salt, cayenne pepper, paprika, curry powder, and ginger. The Spruce / Diana Chistruga Rub the spices into the chicken. The Spruce / Diana Chistruga Place the sweet potatoes and the onions in a 3 1/2 to 4-quart​【3.8 L】 slow cooker. The Spruce / Diana Chistruga Top with the chicken.​ The Spruce / Diana Chistruga Top with the peach preserves, vinegar, and soy sauce. The Spruce / Diana Chistruga Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork. The Spruce / Diana Chistruga Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth. The Spruce / Diana Chistruga Add this mixture to the slow cooker and stir gently to combine. The Spruce / Diana Chistruga Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce is thickened. The Spruce / Diana Chistruga