CROCK POT ORANGE CHICKEN
- 2 pounds boneless skinless chicken breasts
- 2/3 cup all-purpose flour
- 2/3 cup orange marmalade
- 1/2 cup mustard
- 1/2 cup ketchup
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. finely grated fresh ginger
- 3 scallions, chopped
Cut chicken breasts into bite-sized pieces. Place in the slow cooker.
Sprinkle flour over chicken and toss well to coat.
In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.