CrockPot California Chicken
Ingredients
1 Pound Boneless Skinless Chicken Breasts
1 Cup Orange Juice
2 Tablespoons Soy Sauce
2 Tablespoons Orange Marmalade
1 Teaspoon Mustard Powder
1 Teaspoon Sriracha Sauce
1 Teaspoon Molasses
2 Whole Shallots (Chopped)
2 Cloves Garlic (Minced)
2 Whole Red Bell Peppers (Diced)
Directions
Place chicken breasts in the bottom of a 6 quart or larger slow cooker.
In a small mixing bowl whisk together the orange juice, soy sauce, orange marmalade, mustard powder, sriracha, molasses, shallots and garlic.
Pour sauce over chicken in slow cooker.
Cover and cook on LOW 4 to 6 hours.
Add chopped bell peppers and stir to combine them into the sauce.
Recover slow cooker and cook an additional 1.5 hours or until peppers are cooked but still have a little crunch to them.
Serve chicken whole or shredded over cooked rice with sauce and peppers spooned over top.
