Latin Crock-Pot Chicken

• 2 lbs whole chickens
• salt & pepper
• 1 teaspoon granulated sugar
• 1 onion, peeled & chopped
• 1 (8 ounce) can chopped tomatoes
• 1 medium orange, peeled, seeded, and chopped
• 12 cup water
• 1 chicken bouillon cube, crumbled
• 3 tablespoons currants or 3 tablespoons raspberry jelly
• 14 cup sweet sherry

1. Place chicken in crockpot and sprinkle with slat, pepper and sugar.
2. Add onions, tomatoes, orange pieces.
3. Add water and bouillon.
4. Cover and cook on LOW 5 to 7 hours.
5. Remove chicken to serving dish.
6. Turn pot contents into a skillet over HIGH heat.
7. Stir in the jelly and the sherry and cook, stirring until the sauce boils.
8. Simmer and stir until sauce boils.

chickens, salt, sugar, onion, tomatoes, orange, water, chicken bouillon cube, currants, sweet sherry

Taken from www.food.com/recipe/latin-crock-pot-chicken-355186 (may not work)