6 ounces orange juice, frozen concentrate-thawed
3 chicken breasts, split
1/2 tsp marjoram
1 dash ground nutmeg
1 dash garlic powder (optional)
1/4 cup water
2 Tbl cornstarch
Combine thawed orange juice concentrate (not regular orange juice) in
bowl along with the marjoram, garlic powder and nutmeg. Split the
chicken breasts to make 6 serving sizes. Dip pieces into the orange juice
to coat completely. Place in slow cooker/Crock Pot. Pour the remaining
orange juice mixture over the chicken. Cover and cook on low for 7-9
hours, or cook on high for 4 hours if you wish. Precise cooking time is
not important in slow cooker/Crock Pot cooking.
When chicken is done, remove to serving platter. Pour the sauce that
remains into a saucepan. Mix the cornstarch and water and stir into the
juice in pan. Cook over medium heat, stirring constantly, until thick
and bubbly. Serve the sauce over the chicken.
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