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CROCK-POT CURRIED CHICKEN 
1 chicken in parts OR (I mix legs, thighs)
Salt and pepper to taste
1 tbsp. curry
3 cloves garlic, minced
1 tbsp. melted butter
1/2 c. chicken broth (bouillon)
1 tbsp. onion (instant)
1 (29 oz.) can cling peaches (1/2's)
1/2 c. pitted prunes
3 tbsp. cornstarch
3 tbsp. cold water

Salt and pepper chicken and place in crock-pot. Combine curry, garlic, butter, bouillon and onion. Drain peaches (save 1/2 cup syrup) add to curry mix, and pour over chicken. Cook 4-6 hours. Remove chicken. Turn crock-pot on high, stir in prunes, dissolve cornstarch in water, stir into sauce in crock-pot. Cook 10-15 minutes or until slightly thick. Add peaches, mix. Serve chicken with sauce. Can serve with chopped peanuts, coconut, or chutney. Serves 4-5.
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