• In a medium sized bowl combine jam or jelly, wine, vinegar, soy, mustard and garlic. 
• Pour into a large re-sealable bag and add the chicken breasts. Make sure chicken is totally covered in the marinade, remove as much air as possible and marinate for at least 4 hours, if not overnight in the fridge. Adjust chicken breasts occasionally. 
• Dump chicken, with the marinade, into the slow cooker. Cook covered on low for 5-6 hours or high for 2-3 hours, or until your chicken breasts are done. 
• You now have a few options.

Option 1

• You can serve chicken directly from your slow cooker.

Option 2

• The other option is to make a gravy or sauce from the juices in your slow cooker. You have to try this at least once!
• Set your oven temperature to 200 or 250 degrees. Remove chicken to a pan or into an oven safe serving dish with a slotted spoon. Place in the oven to keep warm while you make your gravy.
• Turn your slow cooker up to high or pour liquid into a pot on your stove top. Bring to a boil, if it is not already.
• In a small bowl combine water and cornstarch.
• Add to slow cooker and stir until incorporated.
• Stir covered on high for about 10-15 minutes or until sauce is thickened.
• Pour over chicken when serving. Enjoy!