1 cup E. Waldo Ward Orange Marmalade (choose from our variety)
2 tablespoons soy sauce
1 cup of your favorite E. Waldo Ward Barbecue Sauce
12 boneless skinless chicken breast or 24 boneless skinless
2 tablespoons cold water
1In a medium-size microwave-safe bowl, stir
marmalade with soy sauce. Microwave, uncovered, on high until softened, 1 minute.
melt in a
saucepan, stirring often.
3Stir in barbecue sauce.
4Place chicken in crock
pot. Pour in sauce. Stir to coat chicken.
5Cover and cook oh high
setting 4 horus or low 6 hours.
6TO BAKE: Preheat oven
to 350 degrees F. Place chicken in a large ovenproof casserole dish that will hold at least 16 cups. Pour sauce over chicken. Stir evenly to coat. Set on baking sheet to
catch any drips if it bubbles over.
7Bake, covered, in
center of preheated oven until chicken feels springy when pressed and the sauce is bubbly, about 1 3/4 hours.
8To thicken sauce,
remove cooked chicken to a large serving bowl.
9In a small bowl, stir
cornstarch with water until dissolved.
10Carefully ladle liquid
from slow cooker or casserole dish into a medium-sized saucepan.
11Set over high heat.
Bring to a boil. Stir in cornstarch mixture.
12Reduce heat to medium.
Stir until sauce thickens, 2 minutes. Pour over chicken.
Note:You can also
substitute E. Waldo Ward's Ginger Marmalade for the Orange Marmalade if you prefer.
Makes 12 Servings 3 cups