Orange Burgundy Chicken

 

2 1/2 to 3 lb. frying chicken, cut up

1/2 C. orange marmalade

1/2 C. orange juice

1/2 C. dry red wine

2 T. cornstarch

2 T. brown sugar, packed

1 T. lemon juice

1 tsp. 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. Serves 6.