Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home. Serve with brown rice.

Ingredients

1 1/2	pound chicken breast, boned and skinned
6	oz. frozen orange juice concentrate, thawed
1/2	teaspoon marjoram
1	dash garlic powder, optional
1	dash nutmeg
1/4	cup water
2	tablespoons cornstarch

Directions

1. 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 each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken.
   
   
2. 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.
   
   
3. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot 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.
   
   

Categories

Chicken, Main Dish, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium Very high in niacin High in phosphorus Very high in selenium High in vitamin B6 Very high in vitamin C

Bad points High in cholesterol High in sugar