Ingredients

2 pounds skinless chicken thighs

2 pounds boneless skinless chicken breast

1 large onion, sliced thin

2 large green bell peppers, sliced in thin strips

3 cloves garlic, minced

1 pound baby carrots, washed

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 cups chicken stock

1 cup orange marmalade

1 teaspoon salt

1 teaspoon cracked black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon poultry seasoning

1 teaspoon red pepper flakes

1/4 cup corn starch

1 cup water

Step by Step Instructions

NOTE: This recipe was developed for a 7 quart crock pot. Your crock pot should be at least 2/3 full in order for it to work at it's optimum level. If your crock pot is larger or smaller than 7 quarts, you should adjust the recipe accordingly.

Place all of the ingredients except the corn starch and water in the vessel of the crock pot. Stir a bit to get things moving.

Place lid on the crock and set the control on high for 5 to 6 hours or low for 7 to 8 hours.

30 minutes before serving, mix cold water and corn starch together well and pour into the crock pot. Stir well and allow to cook for another 30 minutes to thicken the sauce.

Serve over rice or noodles.

Leftovers should be stored in an airtight container in the refrigerator and eaten within one week.

Enjoy!

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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

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