Post by chief_cook2 on Jan 2, 2003 15:52:09 GMT -6
6 ounces orange juice, frozen concentrate-thawed
3 chicken breasts, split
1/2 tsp marjoram
1 dash ground nutmeg
1 dash garlic powder (optional) I use minced from the jar.
1/4 cup water
2 Tbsp 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 crockpot. 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 crockpot 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.
3 chicken breasts, split
1/2 tsp marjoram
1 dash ground nutmeg
1 dash garlic powder (optional) I use minced from the jar.
1/4 cup water
2 Tbsp 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 crockpot. 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 crockpot 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.