Ingredients
5 chicken leg quarters, skin removed1/3 cup seedless raspberry spreadable fruit3 tablespoons reduced-sodium soy sauce1 teaspoon spicy brown mustard1/4 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold water
Preparation
Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
