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.

Recipe by: Crockery Cooking Soups and Stews Posted to TNT - Prodigy's
Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Jul 10, 1997