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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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.