Crock-Pot Curried Chicken(4 To 5 Servings) - cooking recipe

Ingredients

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

Preparation

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