Slow Cooker Raspberry Chicken

1. In a medium sized bowl combine jam or jelly, wine, vinegar, soy, mustard and garlic. 
2. Pour into a large re-sealable bag and add the chicken breasts. Make sure chicken is totally covered in the marinade, remove as much air as possible and marinate for at least 4 hours, if not overnight in the fridge. Adjust chicken breasts occasionally. 
3. Dump chicken, with the marinade, into the slow cooker. Cook covered on low for 5-6 hours or high for 2-3 hours, or until your chicken breasts are done. 
4. You now have a few options.

Option 1

1. You can serve chicken directly from your slow cooker.

Option 2

1. The other option is to make a gravy or sauce from the juices in your slow cooker. You have to try this at least once!
2. Set your oven temperature to 200 or 250 degrees. Remove chicken to a pan or into an oven safe serving dish with a slotted spoon. Place in the oven to keep warm while you make your gravy.
3. Turn your slow cooker up to high or pour liquid into a pot on your stove top. Bring to a boil, if it is not already.
4. In a small bowl combine water and cornstarch.
5. Add to slow cooker and stir until incorporated.
6. Stir covered on high for about 10-15 minutes or until sauce is thickened.
7. Pour over chicken when serving. Enjoy!