3-6 boneless, skinless chicken breasts (or legs and thighs - what ever you like)3/4 cup ketchup
1/2 cup orange juice
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons plus 2 teaspoons corn starch
1/4 cup water
Place chicken in a 4-qt crock pot. In a bowl, combine the ketchup, orange juice, brown sugar, vinegar, oil, Worcestershire saude, garlic salt and pepper; pour over chicken.
Cover and cook on low for 5-6 hours.
Remove chicken to a serving plate; keep warm. Pour juices from the crock pot through a strainer into a saucepan. Combine cornstarch and water until smooth. Gradually stir into chicken juices in the pan. Bring to a boil while stirring with a whisk; cook and stir for 2 minutes or until thickened. Serve sauce with chicken over rice.
Dad liked this but he likes everything so the true test was Carrie. She liked it and hoped I would post it on the blog because she said "Everyone is always looking for new crock pot recipes."
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