instructions Mix together the soy sauce, apple cider vinegar, 3 cups chicken stock, and peach preserves then pour over chicken.
ingredients 1 teaspoon Salt 3 cup Chicken Stock 1 Cup Peach Preserves
instructions Sprinkle chicken with salt, ginger, curry powder, paprika, and cayenne pepper.
ingredients 1 teaspoon Curry Powder 1 teaspoon Paprika 1 teaspoon Cayenne Pepper 1 tablespoon Ginger (freshly grated) I teaspoon salt
instructions Cook on low for 6-8 hours, until chicken is cooked through and potatoes are fork-tender.
instructionsFor the Sauce: Mix together the cornstarch and chicken stock, add to the slow cooker and turn up heat to high. Cook until sauce has thickened, about 15 minutes.
ingredients 2 tablespoon Cornstarch 1/2 cup Chicken Stock
instructionsFor the Spinach: Meanwhile, in a large nonstick skillet, add the 2 tablespoons olive oil and bring to medium heat. Add the garlic. Once the garlic is fragrant, add the spinach and cook until wilted. Fold in sesame seeds and transfer to platter.