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Low-Fat Glazed Chicken In Slow Cooker
Ingredients
6 ounces orange juice, frozen concentrate-thawed
3 chicken breasts, split
½ teaspoon marjoram
1 pinch ground nutmeg
1 pinch garlic powder (optional)
¼ cup water
2 tbsp cornstarch
Method
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 pieces into the orange juice to coat completely. Place in slow cooker. 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 slow cooker 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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