Plum Glazed Chicken

2 1/2-3 pounds chicken pieces skinned
1/2 cup plum preserves
1/4 cup minced onion
1 clove garlic minced
3 tablespoons chili sauce
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
2 tablespoons dry sherry
hot cooked rice
diagonally sliced green onions
including some tops

Rinse chicken and pat dry with paper towels. Place half of chicken in a 3 1/2 quart slow cooker. In a small bowl, combine preserves, onion, garlic, chili sauce, vinegar, soy sauce, ginger, allspice and pepper. Spoon half of the mixture over chicken in slow cooker. top with remaining chicken; then remaining preserves mixture. Cover and cook on LOW 7-8 hours (my crockpot cooks hot, so I would check it after 3-4 hours) or until chicken is tender. Arrange chicken pieces over hot cooked rice. Skim fat from cooking juices and discard. Pour remaining liquid into a small saucepan. Dissolve cornstarch in sherry. Stir into cooking juices; cook, stirring constantly, over medium high heat until thickened slightly. Pour glaze over chicken and sprinkle with green onions. Makes 5-6 servings.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.