Low-Fat Glazed Chicken in Crockpot

• 6 ounces orange juice frozen concentrate
• 3 each chicken breasts split
• 1/2 teaspoon marjoram
• 1 dash nutmeg ground
• 1 dash garlic powder optional
• 1/4 cup water
• 2 tablespoons cornstarch

1. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg.
2. Split the chicken breasts to make 6 serving sizes.
3. Dip each piece into the orange juice to coat completely.
4. Place in crockpot.
5. Pour the remaining orange juice mixture over the chicken.
6. Cover and cook on low for 7 to 9 hours, or cook on high for 4 hours if you wish.
7. Precise cooking time is not important in crockpot cooking.
8. When chicken is done, remove to serving platter.
9. Pour the sauce that remains in crockpot into a saucepan.
10. Mix the cornstarch and water and stir into the juice in pan.
11. Cook over medium heat, stirring constantly, until thick and bubbly.
12. Serve the sauce over the chicken.

orange juice, chicken breasts split, marjoram, nutmeg ground, garlic, water, cornstarch

Taken from recipeland.com/recipe/v/low-fat-glazed-chicken-crockpot-1332 (may not work)