Fruity Curried Chicken

• 1 broiler-fryer chicken, cut up (2.5-3.5 pounds)
• 18 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon curry powder
• 1 garlic clove (minced)
• 1 tablespoon butter, melted
• 12 cup chicken broth
• 3 tablespoons finely chopped onions
• 1 (29 ounce) can yellow cling peaches
• 3 tablespoons cornstarch
• 3 tablespoons water
• peanuts, for topping (optional)
• shredded coconut, for topping (optional)
• fresh pineapple chunk, for topping (optional)

1. Sprinkle chicken with salt, and pepper, and place in slow cooker.
2. Combine curry, garlic, buitter, broth, and onions in a small bowl.
3. Drain peaches, reserving syrup.
4. Add 1/2 cup of the peach syrup to the curry mixture, and pour over chicken.
5. Cover, Cook on low 4-6 hours, remove chicken from pot.
6. Turn cooker on HIGH.
7. Dissolve cornstarch in cold water, and stir into pot.
8. Cover cook on high for 10 minutes, or until thickened.
9. Add peaches to cooker, and add cooked chicken back to cooker.
10. Stir juices.
11. Serve over rice if desired, and offer remaining ingredients, as condiments to chicken.

chicken, salt, pepper, curry powder, garlic, butter, chicken broth, onions, yellow cling peaches, cornstarch, water, peanuts, coconut, pineapple

Taken from www.food.com/recipe/fruity-curried-chicken-470910 (may not work)