Black & Blue Crockpot Chicken

This was kind of a "oh crap, what do I make for dinner?" moment. I had chicken, and that was about it. Scrounging through the fridge I saw that we had a bunch of frozen blueberries left from this summer and I thought, "Chicken? Blueberries? Could it be??". This recipe is a combo of a bunch of different recipes for blueberry chicken I found on-line (yes, they have recipes for blueberry chicken on-line. LOTS of them!). Jeremy and I were a bit suspicious but we ended up liking it. It is fruity with the blueberries and blackberry preserves, so if you're not into meat/fruit combos you probably wouldn't like this, but the fruit mellows out quite a bit during cooking, and the vinegar and mustard add a little tang to it. I used spicy brown mustard because that's what we had, but you could use Dijon as well. We served this with rice and both agreed it needed another vegetable with it, maybe onion or green beans, I'm not sure. And although I tried to take a pretty picture of the dish, let's face it, crockpot food just isn't pretty. ;)

BLACK & BLUE CROCKPOT CHICKEN
INGREDIENTS:

2-4 chicken breasts

1/3 cup blackberry preserves

1/3 cup rice vinegar

3 tablespoons spicy brown mustard

1 cup frozen blueberries

1 tablespoon cornstarch

1/4 cup water


DIRECTIONS:

1. Place chicken breasts in crockpot. Combine blackberry preserves, rice vinegar and mustard. Stir in blueberries and pour over chicken. Cover and cook on low for 4-6 hours until chicken is done and tender.

2. About 30 minutes before serving, combine cornstarch and water in a small bowl, then stir cornstarch mixture into crockpot liquid to thicken the sauce. Cover until serving. Serve over rice.