Apricot Curry Chicken

This is simmering away in the crockpot right now. :o)

- 4 boneless, skinless chicken breast halves

- 1/2 medium onion, chopped

- 1 (12 oz) jar apricot jam

- 1/4 cup chicken stock

- 1 1/2 tsp curry powder

- 1/2 tsp cayenne pepper

- 1/4 tsp ground ginger

- 1/4 tsp salt

Place chicken breasts in crockpot. Mix together onion, jam, stock, curry powder, cayenne pepper, ground ginger & salt until well blended and pour over chicken. Cook on low 6-8 hours.

A trick if your sauce is too thin - after chicken is done cooking, remove chicken from crockpot. Turn heat to high. Mix 1 tbsp (or more, depending on how much you want to thicken it up) of cornstarch with 1 tbsp of water together until smooth and add to the sauce. Leave the top off for a few minutes until it's thickened. A bit quicker, but messier - remove cooked chicken and pour sauce into a saucepan. Add cornstarch/water mixture and heat on high (uncovered) until thickened. Add chicken back in and serve.

You could also add chopped, dried apricots to this dish for a little texture. I couldn't find any that are peanut-free, so skipped it.

Serve chicken over rice. Yummy with stir-fried veggies on the side!