Southwest Smokey Chicken

2 ½ lbs chicken pieces (breast halves, thighs or drumsticks) skinned

¼ teaspoon salt

1/8 teaspoon black pepper

1 cup chicken broth

½ cup seedless raspberry jam

½ cup snipped dried apricots

1 can chipotle chile peppers in adobo sauce (I remove chiles and just use sauce)

ranch dressing for dipping

1.     place chicken in slow-cooker.  Sprinkle with salt and pepper.  In a small bowl mix together broth, raspberry jam, dried apricots, chile pepper and adobo sauce, and tapioca.  Pour over chicken in cooker.

2.     Cover; cook on low for 6-7 hours.  Transfer chicken to serving platter, ladle sauce over chicken before serving.

Serving ideas:

      Baked potatoes and salad