Slow Cooker Raspberry Chicken Legs

 Slow Cooker Raspberry Chicken Legs

By Sharon Feldman



  • 5 chicken legs, skin removed
  • 1/3 cup seedless raspberry spreadable fruit
  • 3 tablespoons reduced sodium soy sauce
  • 1 teaspoon spicy brown mustard
  • ¼ teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water



Place chicken in a 3-quart slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper. Mix and pour over the chicken.

Cook on low for 5-6 hours, or until meat is tender.

Remove chicken to a serving platter. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil. Cook and stir 2 minutes or until thickened. Pour over chicken.

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