Here’s one you must try, provided you have a slow cooker. I’ve gone crazy with my crock-pot this past week, and this recipe—along with a gazillion other ones—turned out to be a real keeper.

Crazy simple, hardly any prepping involved, but so tasty you’ll want to lick the plate clean. The scent alone had me drooling all day long. It’s a recipe that came with the crock-pot … but since I can’t leave anything well enough alone, I compulsively tweaked this one, too. I’m weak. It’s my nature!

It’s an absolutely amazing recipe. Serve over steamed rice and green beans and be happy.
 

Ingredients:

2 pounds chicken breasts
5 tbsp ketchup
5 tbsp orange marmalade
3 tbsp soy sauce
1 tbsp brown sugar
1/8 to 1/4 tsp sesame oil
1 garlic clove
thumb-size piece fresh ginger
1 tbsp chinese rice vinegar
few drops tabasco
1 tbsp corn starch
salt & pepper
 
Optional: Chinese five spice powder (1/4 tsp or so)

 
Directions:

In a medium-sized bowl you mix the ketchup (Heinz, baby!)

With the orange marmalade. Love this stuff.

Pour in the soy sauce.

The rice vinegar. You can sub this with white wine vinegar, if you like.

Add a few drops of tabasco and some sesame oil.

Grate the garlic and ginger in there as well and mix it up.

I tasted it and felt it needed some sweetness: I added some brown sugar.

Cut each chicken breast in half and cut those halves in half again. Yeah, I know: I like to be confusing.

 
I used boneless chickens breasts because, well, it’s what jumped out at me when I opened my freezer. This will probably come out even better when there are still some bones in the chicken.
 

Add the chicken to the slow cooker and season with salt and pepper.

Pour the sauce in there as well and mix it with the chicken.

See where I’m going with this?

 
Cook on low for 4 to 5 hours. Need more time, don’t cut the breasts in half and cook on slow for 6 hours.
 

My chicken pieces were perfect after 4 and a half hours. Transfer the chicken to a plate.

Add some water to the cornstarch and stir well. Pour it into the sauce and stir it in until the sauce thickens. There’s plenty sauce.

Garnish with spring onions and serve with steamed white rice and crispy green beans or broccoli. It’s divine!