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Saucy Raspberry Chicken

 Saucy Raspberry Chicken
I first had this as a teenage babysitter, when the children’s mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids.
5 ServingsPrep: 15 min. Cook: 5 hours


  • 5 chicken leg quarters, skin removed
  • 1/3 cup seedless raspberry spreadable fruit
  • 3 tablespoons reduced-sodium soy sauce
  • 1 teaspoon spicy brown mustard
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the
  • spreadable fruit, soy sauce, mustard and pepper; pour over chicken.
  • Cover and cook on low for 5-6 hours or until meat is tender.
  • Remove chicken to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring to a boil. Combine
  • cornstarch and water until smooth; gradually stir into the pan.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with chicken. Yield: 5 servings.