Curried Chicken with Peaches

1 broiler/fryer chicken (3 pounds), cut up
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (29 ounces) sliced peaches
1/2 cup chicken broth
2 tablespoons butter, melted
1 tablespoon dried minced onion
2 teaspoons curry powder
2 garlic cloves, minced
1/4 teaspoon ground ginger
3 tablespoons cornstarch
3 tablespoons cold water
1/4 cup raisins
Toasted flaked coconut, optional

Place chicken in a 5-qt. slow cooker; sprinkle with salt and pepper. Drain peaches, reserving 1/2 cup juice; set peaches aside.

In a small bowl, combine the broth, butter, onion, curry, garlic, ginger and reserved juice; pour over chicken. Cover and cook on low for 3-4 hours or until chicken juices run clear.

Remove chicken and keep warm. In a small bowl, combine cornstarch and water until smooth; stir into the cooking juices.

Add raisins. Cover and cook on high for 10-15 minutes or until thickened. Stir in peaches; heat through. Serve over chicken. Garnish with coconut if desired. Makes 4 servings.