Crockpot Chicken with Stone Fruit

Melt bacon grease in a large frying pan, then add onions, sautéing until translucent. Stir in sherry and dried fruit and simmer for about 5 minutes, to allow fruit to absorb flavors.

Sprinkle chicken with salt and pepper and place in a greased slow cooker. Pour fruit mixture over chicken and cover slow cooker. If chicken breasts were frozen to start, cook on low for 8 hours, or on high for 4 hours. If chicken breasts are thawed to start, cook on low for 4–5 hours.

Serve over rice.

Note: Fruits can be changed for whatever dried fruit sounds good to you. I checked my pantry for whatever I had and just threw it together.