Maple-Cherry Glazed Chicken

You really can't get much easier then this. Inspired by Red Lobster's Maple Cherry Glazed Chicken, I searched and searched for a recipe but I needed something that could go in the crock pot because my husband is picky about chicken, it must be juicy, and boneless, and fall apart.

I guessed on the measurements because what I found was all over the map on that, fortunately not on ingredients.

I made my life easier by doing my own thing. I bought a jar of cherry preserves (instead of dried cherries and dicing them up); this also kept me from needing to add sugar and lemon juice to the recipe.

1/2 cup of maple syrup
1/2 a jar, or about 1/2 cup of cherry preserves
2-3 tablespoons of soy sauce
3-4 pieces of boneless, skinless chicken breast

*I dumped all of this into a gallon-size freezer bag and froze it until I wanted to cook it. You can do it either way, the only difference is cooking time.*
5 hours for thawed chicken, 6 hours for frozen.
Crock pot setting: Low heat.
I added a little bit of water (1-2 tablespoons) to the bag to get out the cherry pieces and syrup that were sticking to the inside of the bag and dumped that in too.
About 1 hour before you are ready to serve, stir 1-2 tablespoons of cornstarch with 1-2 tablespoons of water. Stir into sauce and stir occasionally for the next hour to help it thicken.

I served this on a bed of wild rice and with a side of vegetables.

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