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Low-Fat Glazed Chicken in Crockpot
| Ingredients | |||
| 6 | oz | orange juice, frozen concentrate | |
| 3 | each | chicken breasts, split | |
| 1/2 | teaspoon | marjoram | |
| 1 | ds | nutmeg, ground | |
| 1 | ds | garlic powder (optional) | |
| 1/4 | cup | water | |
| 2 | tablespoon | cornstarch | |
Directions: | |||
| 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. 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 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. | |||
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