Tempting Teriyaki Chicken Stew

• 1 tablespoon olive oil
• 6 bone-in chicken thighs (about 2 pounds)
• 2 medium sweet potatoes, cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 1 medium parsnip, peeled and cut into 1-inch pieces
• 1 medium onion, sliced
• 1 cup apricot preserves
• 1/2 cup maple syrup
• 1/2 cup teriyaki sauce
• 1/2 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Place vegetables in a 4-qt. slow cooker; add chicken. In a small bowl, mix the preserves, maple syrup, teriyaki sauce, ginger and cayenne; pour over chicken.
2. Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken and vegetables to a platter; keep warm.
3. Transfer cooking liquid to a small saucepan. Skim fat. Bring cooking liquid to a boil. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.

olive oil, chicken, sweet potatoes, carrots, parsnip, onion, apricot preserves, maple syrup, teriyaki sauce, ground ginger, cayenne pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/tempting-teriyaki-chicken-stew/ (may not work)