Low-Fat Glazed Chicken In Crockpot
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INGREDIENTS
6 ounces frozen orange juice concentrate, thawed
3 chicken breasts, split
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 tablespoons cornstarchCombine thawed orange juice concentrate (not regular orange juice) in bowl along with 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 to 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 the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
Serve with brown or white rice. You can also use boneless, skinless chicken breasts.