I bought a "gluten-free-crock-pot" cook book last week. I actually bought a couple of them. Ok. Three. And this was the first recipe I tried ... and it was a hit. On to my "virtual" cooking-index-card it goes ...
3 pounds boneless, skinless chicken
1/4 cup onion, diced
1/2 cup orange juice ( I used mango )
3 tbsp orange marmalade
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp worcestershire sauce (gluten-free ... I just used regular)
1 tsp dijon mustard
** 1 tbsp cornstarch mixed with 2 tbsp hot water
1. grease the slow cooker with nonstick cooking spray. Cut the chicken breasts into bite-sized pieces. Add the chicken and the onion to the slow cooker.
2. Mix the remaining ingredients (minus the **cornstarch mix). Pour over the chicken in the slow cooker.
3. Cover and cook on low for 5-6 hours, or until chicken is cooked through. About 1- minutes before serving, whisk in the cornstarch slurry. Uncover the slow cooker, turn the temperature to hight and continue to cook for 10 minutes to thicken the sauce.