Crock Pot Chicken & Cherries

3 lbs of chicken breasts
2 tbsp of butter
Salt and pepper to taste
1 can of bing cherries
1 cup of chili sauce
2 tsp of chicken stock
1/4 cup of pale dry sherry
2 tbsp of cornstarch
2 tbsp of water
3 tbsp of warmed Brandy OR Cognac


Wash chicken and pat dry with paper towels. Melt butter in a large skillet and brown chicken on all sides. Transfer chicken to crock pot. Season with salt and pepper. Pour 1/2 cup of the cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes in crock pot. Cover and cook on LOW for 6-8 hours.

Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter.