While serving the web last night, I found a recipe similar to the one below. It called for a jar of Apricot jelly, honey and a few other spices. All of which I didn't have in the pantry. BUT, I did have Red Plum Jelly!! So I used the recipe I found as a guide and created the one below.
The Red Plum Preserves and Soy Sauce gives it an Asian Bar-b-que flavor. Very YUMMY! I only made 4 chicken breasts and my family was not happy that we didn't have enough for seconds or leftovers!
11 oz jar Red Plum Preserves
2 tablespoons Deli Style Mustard
1 tablespoon Soy Sauce
1 teaspoon Ground Ginger
1 teaspoon Crushed Red Pepper Flakes
4 Boneless Skinless Chicken Breasts
Combine the preserves, mustard and spices in a bowl. Place the chicken in the Crockpot and pour the mixture over the top. Cook on low for 6 - 8 hours. Serve over rice and enjoy!
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