Sweet and Saucy Baked Chicken
March 15, 2010
filed under: Recipe Monday
The Ingredients Needed
Here is the Apricot Jam, Dijon Mustard, Maple Syrup, Tarragon and Paprika
Here is the Chicken and the White Wine
The apricot jam, Dijon Mustard, Maple Syrup, Wine, Tarragon and paprika in the bowl. You mix this and then hear it up so that you can get the jam all mixed in with the other ingredients.
The Chicken and the Sauce Mixture in the Crock Pot
The Final Product along with a side of rice and asparagus 
Ingredients:
Slow Cooker directions: Combine the jam or apple butter, mustard, maple syrup or honey, wine or broth, tarragon and paprika in a microwave safe bowl or sauce pan. Heat gently over medium heat until thoroughly mixed or in the microwave for 1 minute. Meanwhile cut the chicken breasts in half crosswise (the short way) to make them each 2 pieces. Combine the raw chicken and 1/2 of the sauce mixture in the bowl and stir gently to coat. Place the coated chicken in the bottom of a crock pot in a single layer. Save the remaining sauce for serving. Cover and cook on LOW for 4-5 hours. Heat the remaining sauce and serve on the side as a dipping sauce. (Four to five hours will yield best results for the chicken, however you can go over.)
