- 5 chicken legs, skin removed
- 1/3 cup seedless raspberry spreadable fruit
- 3 tablespoons reduced sodium soy sauce
- 1 teaspoon spicy brown mustard
- ¼ teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Place chicken in a 3 quart slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper. Mix and pour over the chicken.
Cook on low for 5-6 hours, or until meat is tender.
Remove chicken to a serving platter. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil. Cook and stir 2 minutes or until thickened. Pour over chicken.
By Sharon Feldman
BLOG COMMENTS POWERED BY DISQUS