Ingredients Jump to Instructions ↓

  1. 6 ounces orange juice, frozen concentrate-thawed

  2. 3 chicken breasts, split

  3. 1/2 tsp marjoram

  4. 1 dash ground nutmeg

  5. 1 dash garlic powder

  6. 1/4 cup water

  7. 2 Tbsp cornstarch

  8. 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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