Let’s walk through this incredibly simple slow cooker method:

1. Prepare the Chicken:

• If you haven’t already, cut your broiler/fryer chicken into 8-10 pieces (breasts, thighs, drumsticks, wings). Remove and discard the skin.
• Pat the chicken pieces dry with paper towels.
• Place the 3 tablespoons of all-purpose flour in a shallow dish or a large bowl. (Optional: Season the flour with a little salt and pepper if desired).
• Add the chicken pieces to the flour, a few at a time, tossing gently to ensure each piece is lightly and evenly coated. Shake off any excess flour.

2. Arrange Chicken in Slow Cooker:

• Place the flour-dusted chicken pieces into a 3-quart slow cooker insert. Try to arrange them in a relatively even layer, though some overlap is fine.

3. Make and Add the Sauce:

• In a small bowl, combine the orange marmalade, barbecue sauce, soy sauce, and minced fresh gingerroot.
• Whisk or stir these ingredients together until well blended.
• Pour this prepared sauce mixture evenly over the chicken pieces in the slow cooker.

4. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-8 hours. The chicken is done when it is very tender, cooked through, and the juices run clear when pierced with a fork near the bone. An internal temperature of 165°F (74°C) should be reached.

5. Serve:

• Once cooked, you can serve the chicken pieces whole with the sauce spooned over. Alternatively, you can remove the chicken from the bones (it should be fall-apart tender) and shred or pull the meat, then return it to the sauce.
• Serve the hot Sweet Orange Chicken and its sauce over cooked rice or rice noodles, if desired. Garnish with sliced green onions or sesame seeds for extra flair (optional, not listed).

A delicious, tender chicken dinner with minimal hands-on time