Crock Pot Citrus Ginger Chicken

1. 1

   Combine marmalade, lime juice, pineapple, soy sauce, mustard, ginger, cayenne, garlic and sugar in a gallon size zip lock bag.

2. 2

   Cut chicken into serving size pieces and add to the sauce. Refrigerate overnight or freeze.

3. 3

   To thaw, place in fridge overnight.

4. 4

   Empty contents of bag into your crockpot and cook on low for 6-8 hours or high for 4-6 hours.

5. 5

   You can also bake this in a 350 degree oven for 25-30 minutes or until juices run clear.

6. 6

   If the sauce is too runny when cooked in a crockpot, mix 2 teaspoons cornstarch and 2 tablespoons of water and stir into the sauce. Cook on high until thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.