Instructions: 1. Rinse chicken; pat dry. Set chicken aside.

2. In a 3-1/2 or 4 quart crockery cooker place carrots; sprinkle with tapioca. Place chicken pieces atop carrots.

3. In a bowl combine tomato sauce, plum jam or preserves, vinegar, ginger, and cinnamon. Pour over chicken pieces.

4. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in thawed pea pods. Arrange chicken over rice on platter. Skim fat from sauce; pour over chicken. Sprinkle with sliced green onions.

Source: Better Homes and Gardens Crockery Cookbook. Lynns notes: Made this 6-15-98; used 4 boneless, skinless chicken breast halves and cooked for 7-1/2 hours. I cut up the chicken before putting it on top of the rice and vegetables. This was an excellent dinner that needed no other seasonings.

This was originally posted to TNT by Lynn Thomas.

Plum-Spiced Chicken and Vegetables: As I ate this a world of possibilities opened up. It is great as is, but I thought it could use some additional spice - I added more ginger, cinnamon, and some cayenne to the leftovers and after a small taste, the results were perfect. Other additions I might add next time would be broccoli, cashews, water chestnuts, mushrooms. Use your imagination. I used a combo of breasts and thighs. I liked the flavor of the thighs, but really both were fine.

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