Ingredients
1/2 cup all-purpose flour4 pounds boneless skinless chicken thighs2/3 cup honey barbecue sauce2/3 cup orange marmalade1/2 cup orange juice1/4 cup reduced-sodium soy sauce1 tablespoon minced fresh gingerroot1/2 teaspoon crushed red pepper flakes2 tablespoons sesame seeds, toastedHot cooked rice
Preparation
Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker.
In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed.
