Serve this south of the border chick with black beans, avocado slices and warmed flour tortillas.

2 to  2 1/2 pounds chicken breasts, thighs, and/or legs, skinned

1/2 Cup tomato sauce

2 T jalapeno pepper jelly

2 T lime or lemon juice

2 T quick-cooking tapioca

1 t brown sugar

1 t ground cumin

1/4 to 1/2 t crushed red pepper

1.  Rinse chicken; pat dry.  Set Chicken aside.

2.  In a 3 1/2 - 4 quart crockery cooker combine tomato sauce, jelly, lime or lemon juice, tapioca, brown sugar, cumin, and red pepper.  Place chicken pieces atop sauce mixture, meaty side down.

3.  Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. 

30 minutes (but don't forget the crock pot cooking time)