It’s Wednesday; the time of the week when I start scrambling to find something for dinner that I can prepare before I leave for work. I usually plan dinners that are quick or crock pot for the middle of the week, but that doesn’t mean I’ll remember to take the meat out of the freezer the night before.
This was a really simple main dish that I made a few nights ago and served with these brussels sprouts.
It was really delicious, considering how easy it was, and TRM asked me to make it again soon, so you know it’s a winner.
Crock Pot Citrus Chicken
- 4-6 chicken breasts
- 1/2 C. orange marmalade
- 1/4 C. olive oil
- 1 tsp. ground ginger
- 1 Tbsp. brown mustard
- 1/8 tsp. cayenne pepper
Step 1: The Night before, put all the ingredeitns into a large Ziploc bag. Smush everything around so it all gets mixed and the chicken is coated.
Step 2: The Next morning, pour the contents of the bag into the crock pot. Cook on LOW for 8 hours or HIGH for 4. You can also cook this in a pan, if you want, but I was going for time, here.
Serve with a veggie. This chicken is really moist and flavorful, and only takes ten minutes to prep! Enjoy!