6 ounces pineapple-orange juice, frozen concentrate – thawed
3-4 chicken breasts
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 Tbsp. cornstarch
Combine thawed orange juice concentrate in bowl along with the garlic powder, and nutmeg. You can split the chicken breast to make more 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. Precise cooking time is not important in slow cooker. When chicken is done, remove to serving platter. Pour the sauce that remains into a saucepan. Mix the cornstarch and water; stir into the juice pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce with rice over the chicken.
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