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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.
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