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Crockpot Recipe - LOW-FAT GLAZED CHICKEN IN SLOW COOKER

Ingredients:
6 ounces orange juice, frozen concentrate-thawed
3 chicken breasts, split
1/2 tsp marjoram
1 dash ground nutmeg
1 dash garlic powder (optional)
1/4 cup water
2 Tbsp cornstarch

Directions:
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/Crock Pot. 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/Crock Pot 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.

Diet Recipe - LOW-FAT GLAZED CHICKEN IN SLOW COOKER

General Food Recipe Tip:

When cooking with your Crock-Pot slow cooker, it is best to use whole herbs and spices rather than crushed or ground. The flavor of crushed or ground herbs and spices seems to lessen during the extended cooking time with the slow cooker. Fresh herbs and spices take longer to release their flavor, and therefore withstand the extended cooking times required of slow cooking.