Crock-pot Orange Chicken (Kraft Food & Family Fall ’07 p.29)

8 small boneless skinless chicken thighs [1 lb.] (I used around 9 Chicken tenders rinsed with water to help the flour stick as if it were fresh/raw)
3 Tablespoons Flour
1/3 cup orange marmalade (I had to substitute apricot preserves)
1/3 cup Barbecue Sauce
2 Tablespoons soy sauce
1 Tablespoon grated fresh gingerroot

Toss Chicken with flour in a small bowl, then place in crock-pot (I like to spray mine with Pam to make clean up easier).

Stir all remaining ingredients together; cover with lid. Cook on LOW 6-8 hours and HIGH for 3-4 hours

Makes 4 servings

Serve over hot rice and with steamed green beans.