6 boneless, skinless chicken thighs (about 2 pounds)
1/4 teaspoon salt
2 cloves garlic, finely chopped
2 jalapeno chilies, seeded and chopped
2 medium dark orange sweet potatoes, peeled and cut into 1 inch pieces (4 cups)
1 1/2 cups frozen small whole onions
2 tablespoons water
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cups peach preserves
1 1/2 cups frozen snap pea pods, thawed

1. Place chicken in 3 1/2 to 4 quart slow cooker; sprinkle with 1/4 teaspoon salt. Top with garlic, chilies, sweet potatoes and onions.

2. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink with centers of thickest pieces are cut.

3. Remove chicken, sweet potatoes and onions from slow cooker, using slotted spoon; place on serving platter. Cover to keep warm.

4. Mix water, cornstarch and 1/4 teaspoon salt. Pour juices from slow cooker into 2-quart saucepan. Stir preserves and cornstarch mixture into juices. Heat to boiling; boil and stir about 1 minute or until thickened. Stir in pea pods. Cook 1 to 2 minutes longer or until pea pods are tender. Serve sauce over chicken and vegetables. 6 servings.