| 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.
