TANGY ORANGE CHICKEN IN CROCK POT

2 pounds boneless skinless chicken breasts, cut into bite-size pieces
2/3 cup flour
2/3 cup orange marmalade
1/2 cup ketchup
2 Tbsp. mustard
2 Tbsp. vinegar
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. ginger

Place chicken into the slow cooker. Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours. Serve with rice.
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