Y'know, Connie originally asked about a plum sauce recipe to go with duck. Here's one I found at recipezaar which looks yummy, but haven't tried yet myself. It yields 8 cups, which I think is quite a lot.

Personally, I'd probably halve the recipe. The entire process of making the sauce takes over an hour, and the fact that crockpot cooking is about throwing stuff in the pot and saving time, I'd probably opt for cooking the meat and sauce together, mixing and adding the water+cornstarch 'thickener' toward the end of cooking, perhaps for the last half-hour or so. The sauce wouldn't be blended, as per the recipe, but I think serving the meat and sauce with pieces of plum and the other goodies, say atop a bed of rice, would make a nice presentation.

www.recipezaar.com/99500

Asian Plum Sauce -- Yields 8 cups:

4 garlic cloves, minced fine
1/2 ounce fresh ginger, minced
1 small onion, minced
1 cup brown sugar
2 cups water
1/8 cup teriyaki sauce
1 teaspoon sesame oil
1/8 cup soy sauce
1/2 teaspoon crushed dried chilies
3 lbs plums, pitted & chopped
juice of 1 fresh lemon
1 tablespoon cornstarch
1 tablespoon water

1¼ hours -- 15 min prep

1. Place first 11 ingredients into pot.
2. Bring to a boil then simmer 30 minutes.
3. Mix water and cornstarch.
4. Blend in a blender, the solids from the pot with the cornstarch mixture, and put back into the pot with the liquid that's been simmering all
the while.
5. Simmer till thickened.
6. Pour into sterilized jars (size you like) and put into a water bath for 10 minutes.
7. Remove jars from water bath cool and store in a cool dark place.