Crock Pot Curry Chicken

Curry Crock Pot Chicken

1 lb. chicken legs/thighs

1/3 cup orange juice

1/8 cup teriyaki sauce

1 tsp. dry mustard

1 tsp curry

½ cup spicy salsa

Wash and remove fatty skin from chicken legs and thighs. Cut in half if desired. Place in bottom of crock pot.  Combine all other ingredients in large measuring cup and mix well. Pour over chicken. Cook on high for four hours and reduce heat to low for 1½ more hours. Serve with rice and vegetable.

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