Crock-Pot Curried Chicken(4 To 5 Servings)

• 1 (2 1/2 to 3 lb.) chicken fryer, cut up
• salt and pepper
• 1 Tbsp. curry powder
• 1 clove garlic, crushed
• 1 Tbsp. melted butter
• 1/2 c. chicken bouillon
• 1 Tbsp. instant minced onion
• 1 (29 oz.) can Cling peach halves (save juice)
• 3 Tbsp. cornstarch
• 3 Tbsp. cold water
• 1/2 c. pitted prunes

1. Sprinkle chicken with salt and pepper.
2. Place in crock-pot. Combine curry, garlic, butter, bouillon, onion and 1/2 cup peach syrup.
3. Pour curry sauce over chicken and cover pot.
4. Cook on low for 4 to 6 hours.
5. Remove chicken from pot.
6. Turn control to high. Stir in prunes.
7. Dissolve cornstarch in water; stir into sauce in pot.
8. Cover and cook on high for 10 to 15 minutes or until slightly thickened.
9. Add peaches.
10. Serve chicken with sauce.

chicken fryer, salt, curry powder, clove garlic, butter, chicken bouillon, onion, cornstarch, cold water, prunes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459036 (may not work)