Ingredients:

2/3 c. all-purpose flour

2/3 c. orange marmalade

1/2 c. mustard

1/2 c. ketchup

2 t. rice wine vinegar

2 t. soy sauce

2 t. brown sugar

1 t. finely grated fresh ginger

3 scallions, chopped

Directions:

1. Spray a 4-5-quart Crock-Pot with cooking spray.

2. Cut chicken breasts into bite sized pieces.

3. Sprinkle flour over chicken and toss to coat.

4. Transfer to Crock-Pot. In a separate bowl, mix together remaining ingredients and pour over chicken. Cover. Cook on Low for 6-8 hours or on High for 4-5 hours. Serve with rice and garnish (optional).

Bon Appetit!