Ingredients
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8 boneless skinless chicken breasts (defrosted)
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1/3 cup all-purpose flour
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2/3 cup orange marmalade
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1/2 cup mustard
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1/2 cup ketchup
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2 tablespoons soy sauce
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2 tablespoons brown sugar
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1 tablespoon finely grated fresh ginger (I used ground ginger from a jar)
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3 chopped scallions (I used chives)
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2 tablespoons rice wine vinegar (I used regular wine vinegar)
Instructions
- Cut chicken breasts into bite-size 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.
- Serve with rice.