8 small boneless skinless thighs (or 5 chicken breasts)
1/3 c. marmalade
1/3 c. Kraft original barbeque sauce
1 T. grated fresh ginger.
Toss chicken in crock pot. Stir in remaining ingredients. Cover with lid. Cook on low for 6-8 hours or on high for 3-4 hours. Serve over rice.
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