Slow Cooker Orange Chicken

This recipe was relatively easy and it tasted fine but since the chicken isn't battered, it has a different taste and texture than the typical Orange Chicken (but also less calories).  The other issue is that since the sauce is fairly sweet, it requires more attention than other slow cooker dishes so it won't burn.  I also had to turn it up to high at one point to get the cornstarch to thicken and then had to add water to it to thin it down a bit.  All this made it a bit high maintenance for a slow cooker dish.  Slow cooker cooking times can vary a great deal.

Ingredients:

1 1/2 to 2 lbs boneless skinless chicken breasts cut into pieces.
1/3 cup cornstarch
1/2 tsp to 1 tsp. salt
1/2 tsp pepper

1 medium onion, diced

Sauce:
1/2 to 1 tsp red pepper flakes
1 cup orange marmalade --- (picked up an inexpensive jar at Dollar Tree.)
1/4 cup soy sauce
1 Tbsp. rice wine vinegar
1 tsp. sesame oil
2 cloves garlic, minced
1 Tbsp. fresh ginger, finely diced
1/3 cup water.

Prepare:

Cut up chicken and toss it with the cornstarch, salt and pepper.
Place chicken in bottom of slow cooker.
Add onions.

Mix sauce in separate bowl.  Stir well and pour over chicken in slow cooker.

Turn to low and cook for 2-3 hours.  Check chicken and stir well, turning over any chicken pieces that are still pink on top.  If sauce is still thin and cloudy, turn slow cooker to high.  Check frequently so that sauce doesn't scorch or burn.  When thick enough,  turn back to low or keep warm if the chicken is cooked thoroughly.  (Cut a piece of chicken open to check if you can't tell.)

I had to add additional water to thin it down after thickening.  (1/4 cup cornstarch may be more than enough at beginning of recipe.)

Serve over cooked rice.