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Tempting Teriyaki Chicken Stew

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“From Taste of Home Magazine -- Modified recipe by Amy Siegel, Clifton, NJ. NOTE: The 1/2 cup maple syrup amount sounds like a LOT to me -- use your judgement and adjust to suite your family's taste!”
7hrs 25mins

Ingredients Nutrition


  1. In a large skillet heat olive oil over medium heat; brown chicken on both sides.
  2. Place vegetables into a 4-quart slow cooker; add chicken.
  3. In a small bowl, combine preserves, maple syrup, Teriyaki sauce, ginger, and cayenne pepper. Pour over chicken.
  4. Cover and cook on low for 6-8 hours til chicken is tender. Remove chicken and vegetables to a platter to keep warm.
  5. Transfer cooking liquid to a small saucepan ~ skim fat ~ bring to a boil.
  6. In a small bowl or glass, combine water and cornstarch until smooth. Gradually pour into hot liquid, stirring briskly for about 2 minutes til thickened.
  7. Serve sauce with chicken and vegetables, and hot cooked rice, if desired.
  8. Garnish with sliced green onions, and roasted peanuts.

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