3 to 4 Turkey thighs, skin removed
2 tablespoons oil
1 small onion, halved and sliced
1 (20 ounce) can pineapple chunks, drained
1 red bell pepper, cubed
2/3 cup apricot preserves
3 tablespoons soy sauce
1 teaspoon grated lemon peel
1 teaspoon ground ginger
1/4 cup cold water
2 tablespoons cornstarch
Hot cooked rice

Rinse Turkey and pat dry. Heat oil in large skillet; brown turkey on all sides. Place onion in slow cooker. Transfer turkey to slow cooker; top with pineapple and bell pepper.

Combine preserves, soy sauce, lemon peel and ginger in small bowl; mix well. Spoon over turkey.

Cover and cook on LOW 6 to 7 hours.

Remove turkey from slow cooker; keep warm. Blend water and cornstarch until smooth; stir into slow cooker. Cook, uncovered, on HIGH 15 minutes or until sauce is slightly thickened. Adjust seasonings. Return turkey to slow cooker; cook until hot. Serve with rice.

Makes 6 servings.