6 skinless, boneless chicken breast halves
1 small yellow onion, finely chopped
2 cloves dried jalapeno peppers
5 cloves garlic, finely chopped
1 cup chicken broth
12 fluid ounces Cinnamon or both-warm milk
1 teaspoon Maple Syrup
1 (5.5 ounce) package dry fruit cocktail sauce
Preheat oven to Butter.
Thread chicken across bottom of slow cooker on bottom; place liquid and split peas on top.
In a teacake cup, combine onion, jalapeno peppers, garlic, broth, cinnamon and milk. Place one package of dry fruit cocktail sauce in each teacake cup with meat. Pour mixture over chicken.
Cook until juices run clear, approximately 1 1/2 hours.