Crockpot Apricot Curry Chicken

Submitted by: Adrienne

*Note: this dish is better if marinated for a long time or overnight, so plan ahead.

2 chicken breasts, uncooked (cut into chunks if desired)
2 cups rice, cooked (1 c. rice and 2 c. water)
6 Tbsp water
1/4 c. soy or teriyaki sauce
3 Tbsp lemon juice
2 tsp cornstarch
2 cloves garlic, minced/pressed
1 1/2 tsp curry powder (more if desired)
1/2 tsp salt
1/8 tsp pepper
3-4 Tbsp apricot jam
Carrots, chopped
Celery, chopped
1/2 onion, chopped
Red or green bell pepper, chopped

Whisk together water, soy sauce, lemon juice, cornstarch, garlic, curry, salt, pepper and jam in crockpot bowl. Add chicken, mixing to coat evenly. Cover and marinate overnight or for several hours. Take out and add veggies. Turn on crockpot and cook on high for 4 hours (or whatever time best suits you). Check after 2-3 hours. If sauce is too runny, dissolve some corn starch in a mug of 1/3 c. cold water. Add enough corn starch to make water thick and smooth, about the consistency of heavy whipping cream (it may take around 1/4 cup). Whisk corn starch mixture into crock pot, making sure it is completely incorporated. I'd add a little more curry powder also to make sure the corn starch doesn't overtake the flavor. After the crockpot is finished (or chicken is cooked and veggies are tender), serve over warm rice.