|4-5 chicken breasts, skinless||1/2 cup raspberry jam|
|1/2 tsp salt||1 Tbsp red wine vinegar|
|1/4 tsp black pepper||1 Tbsp soy sauce|
|1 Tbsp butter||2 tsp grated ginger root|
|1 sweet onion, sliced||1/2 tsp dried rosemary leaves|
1. Place chicken in slow cooker stoneware and sprinkle with salt and pepper.
2. In a medium skillet, melt butter on med-high heat. Add onion and cook, stirring, for 2 minutes. Reduce heat to medium and cook for 10-12 minutes longer, stirring often, until onions are tender and golden brown. Spread over top of chicken.
3. In a bowl, combine jam, vinegar, soy sauce, ginger root and rosemary. Pour over chicken and onions.
4. Cover and cook on Low for 5 to 7 hours or on High for 2 1/2 to 4 hours, until chicken is no longer pink inside.