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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.
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    5 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 chicken leg quarter with 1/3 cup sauce: 337 calories, 16g fat (4g saturated fat), 105mg cholesterol, 468mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 31g protein.

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Reviews

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Average Rating:
  • Darlene
    Jul 20, 2020

    When I first looked at this recipe I thought the raspberry jelly would make it very sweet. It did not. The soy sauce balanced it out perfectly. The only adjustment I would make is to cook it a little less. I had four huge chicken quarters in my crockpot. I took them out after four hours and they literally fell off the bone. Any longer and they would’ve burnt. Since they were falling off the bone anyway, I decided to serve them over rice. I doubled the sauce to be able to do that. Fantastic recipe!