ORANGE BURGUNDY CHICKEN
Source: Quick Crockery Cooking by Cyndi Duncan, Georgie Patrick
Servings: 6

2 1/2 to 3 lbs frying chicken, cut up
1/2 cup orange juice
1/2 cup orange marmalade
1/2 cup dry red wine
2 tablespoons cornstarch
2 tablespoons brown sugar, packed
1 tablespoon lemon juice
1 teaspoon salt

Remove skin from chicken. Rinse and place in slow cooker.

Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours.

Serve with rice and spinach salad.