- 8 Chicken thighs, boneless and skinless (I only used 5, because mine were as big as chicken breasts)
- 3 Tbsp flour
- 1/3 cup orange marmalade
- 1/3 cup barbecue sauce
- 2 Tbsp soy sauce
- 1 Tbsp grated fresh ginger root
- Toss chicken with flour in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low for 6-8 hours or 3-4 on high. 30 minutes before it’s done, take over the cover and turn the crock pot on high for 30 minutes. This will help thicken the sauce. If after the 30 min, the sauce isn’t thick enough you can mix some cornstarch and water together and add it to the sauce.