Entree
4 servings
5 minutes
8 hours
Melissa's Corporate Chefs
1 large Onion, sliced
1/2 cup Orange Juice
1 teaspoon Orange Peel, grated
2 tablespoons Worcestershire Sauce
2 tablespoons Soy Sauce
2 tablespoons Dijon Mustard
2 cloves Minced Garlic
4 Chicken thigh and leg pieces
1 cup Dried Cranberries or Dried Apricots
Place onions on the bottom of a slow cooker.
In a medium size bowl, combine orange peel, orange juice, Worcestershire sauce, soy sauce, mustard, and garlic in a large bowl, add chicken and toss to coat.
Place chicken in slow cooker; add dried fruit.
Cover and cook on low 8 hours or until chicken is tender.
Use a combination of dried fruit. If using large pieces of fruit, coarsely chop.
