Title: Crockpot Orange Cinnamon Chicken
Categories: Crockpot
Yield: 4 Servings

3	lb	Chicken; cut into serving
		; pieces
1	c	Chicken broth; homemade or canned
1/4	lb	Butter; * see note
2	c	Orange juice
1	c	Raisins
		Salt and fresh black pepper; to taste
1/4	ts	Cinnamon
2	tb	Flour

*NOTE: I made this 9/4/96. Used 8 chicken thighs, removed the skin, left out the butter and skipped the browning step. I also used cornstarch instead of the flour and added 4 cloves of minced garlic to the orange juice mixture. It was a delicious dish with just a hint of each flavor coming through--Lynn. Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, and cook additional half hour. Formatted by Lynn Thomas dcqp82a.

Posted to MM-Recipes Digest V4 #10 by Dean Powers on Auguy,, st 29, 199

Recipe by: Crockery Cooking Soups and Stews

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