1/2 cup apricot preserves
1/4 cup pineapple jam
2 tbsp soy sauce
1 tsp ground ginger
1 tsp fresh grated lemon peel
3/4 cups pineapple chunks, drained
In a small shallow bowl combine the preserves, jam, soy sauce, ginger, and lemon peel; dip chicken legs, one at a time, into the mixture and place into a crockpot or slow cooker. Pour any remaining mixture over the chicken. Add the pineapple chunks and mix thoroughly.
Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.
Remove chicken and the pineapple chucks to a broiler pan. Broil approximately 10 minutes until chicken is browned. Turn to brown both sides!
Note: This is a file photo.