Crock Apricot Orange Chicken

3 C salsa
1 1/3 C apricot jam (no sugar added)
1 C orange juice
6-8 boneless and skinless chicken breast halves
cornstarch arrowroot, or flour to thicken
cooked rice to serve

1. Put first four ingredients in Crock-Pot.

2. Cook on High for 4 hours or high for 6-8 hours.

3. A 1/2 hour before serving, mix cornstarch with a small amount of cold liquid to dissolve. Add to Crock. Stir and leave off lid to thicken.

4. Serve over rice with a salad or green vegetable.

Servings: 9