1 6 oz can orange juice, frozen concentrate — thawed
6 skinless boneless chicken breast halves
1/2 teaspoon marjoram
1 dash nutmeg
1 dash garlic powder — optional
1/4 cup water
2 tablespoons cornstarch
Combine thawed orange juice concentrate in bowl along with the marjoram, garlic powder and nutmeg. 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.
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.
Serving Size: 6
Per Serving (excluding unknown items): 186 Calories; 2g Fat (7.7% calories from fat); 28g Protein; 13g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 0 Fat.
Proctor-Silex 4-Quart Slow Cooker