Title: Mary's Honey Orange Crockpot Chicken
Categories: Chicken Crockpot Blank
Yield: 1 Servings

8		Chicken thighs; frozen
1/2	c	Honey
1	c	Orange juice
2	c	Chicken broth; *
1/2	ts	Salt
1	tb	Dry mustard
1		-2 teaspoons fresh garlic root, minced
1		-2 teaspoons fresh garlic; minced
2	ts	Shoyu; (soy sauce)
1		10 oz pkg frozen broccoli flowerets,, optional
		; thawed
2	tb	Cornstarch mixed with
1/4	c	Water
		Cooked rice

* I use homemade chicken stock, but 1 can of chicken broth works well when you don't have any homemade stock at hand. Put the frozen chicken in the crockpot right out of the freezer. Whisk all other ingredients (except cooked rice, broccoli, cornstarch and water) together and pour over the chicken. Turn the crockpot on low and cook for four to five hours. If you desire, you may top with one 10 ounce package of frozen broccoli flowerets about one hour before the chicken is finished. Before serving, remove the chicken and broccoli and stir in the cornstarch mixture. Put crockpot on high until the broth bubbles and thickens. Turn crockpot off. Fix a pot of rice (or pasta) and you have a very easy, delicious meal. NOTE If you don't have fresh ginger root and garlic, you can substitute Gilroy's garlic and ginger blend. Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!) Posted to MM-Recipes Digest V4 #10

Recipe by: Mary Spero

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