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© Meredith Corporation. All rights reserved. Used with permission.
Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time, until brown. Set aside.
In a 4-quart slow cooker, combine onions, bay leaves and garlic. Add sweet potatoes. Top with chicken. In a medium bowl, combine coconut milk, soy sauce, vinegar and cayenne pepper. Pour mixture over chicken.
Cover and cook on Low for 6 to 6 1/2 hours or on High about 3 hours or until chicken and sweet potatoes are tender.
To serve, remove chicken with a slotted spoon; cover and keep warm. Transfer sweet potatoes to a medium bowl; mash slightly with a potato masher. Cover and keep warm.
For sauce, remove and discard bay leaves from onion mixture. In a medium saucepan stir together water and cornstarch until smooth. Stir in onion mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken with mashed sweet potatoes and sauce. Garnish with chives and black pepper.