Crockpot Chicken with Stone Fruit

Ingredients

• 2 Tablespoons Bacon Grease
• 1 whole Onion
• Chopped
• 3/4 cups Dry Sherry
• 1 cup Dried Apricots
• 1/2 cups Dried Cherries
• 1/2 cups Dried Plums (prunes)
• 4 whole Chicken Breast Halves
• 2 pinches Salt
• 2 pinches Pepper

Instructions

1. Melt bacon grease in a large frying pan, then add onions, sauteing until translucent.
2. Stir in sherry and dried fruit and simmer for about 5 minutes, to allow fruit to absorb flavors.
3. Sprinkle chicken with salt and pepper and place in a greased slow cooker.
4. Pour fruit mixture over chicken and cover slow cooker.
5. If chicken breasts were frozen to start, cook on low for 8 hours, or on high for 4 hours.
6. If chicken breasts are thawed to start, cook on low for 45 hours.
7. Serve over rice.
8. Note: Fruits can be changed for whatever dried fruit sounds good to you.
9. I checked my pantry for whatever I had and just threw it together.