Orange Glazed Chicken Breasts
Courtesy of Christine Allsup
- 1 (6-oz) frozen orange juice concentrate
- 1/2 tsp dried marjoram leaves
- 2 tbs cornstarch
- 6 (6-oz) chicken breast halves
- 1/4 cup water
Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture, put in the slow-cooker, pour remaining sauce over breasts. Cover and cook on low 7-9 hours or on high for 4-5 hours. Before serving, remove chicken breasts from slow-cooker. Mix water and cornstarch in the sauce mixture; cook covered on high for about 15-30 minutes. Serve over chicken. Serves 6.
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