Ingredients

The following ingredients have 4 Servings
  • 4 chicken breast, boneless, skinless
  • 1 cup raspberry jam or jelly
  • 1/2 cup dry white wine
  • 1/2 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup yellow or dijon mustard
  • 2-4 tblsp garlic, minced ((more or less to taste))
  • 3 tblsp cool water
  • 2 tblsp cornstarch
  • raspberries, fresh, for serving if desired

Instruction

  • In a medium sized bowl combine jam or jelly, wine, vinegar, soy, mustard and garlic. 
  • Pour into a large re-sealable bag and add the chicken breasts. Make sure chicken is totally covered in the marinade, remove as much air as possible and marinate for at least 4 hours, if not overnight in the fridge. Adjust chicken breasts occasionally. 
  • Dump chicken, with the marinade, into the slow cooker. Cook covered on low for 5-6 hours or high for 2-3 hours, or until your chicken breasts are done. 
  • You now have a few options. You can serve chicken directly from your slow cooker. The other option is to make a gravy or sauce from the juices in your slow cooker. You have to try this at least once! Set your oven temperature to 200 or 250 degrees. Remove chicken to a pan or into an oven safe serving dish with a slotted spoon. Place in the oven to keep warm while you make your gravy. Turn your slow cooker up to high or pour liquid into a pot on your stove top. Bring to a boil, if it is not already. In a small cup combine water and cornstarch. Add to slow cooker and stir until incorporated. Stir covered on high for about 10-15 minutes or until sauce is thickened. Pour over chicken when serving. Enjoy!