1 to ½
lbs chicken breasts (frozen or defrosted)
cup morange marmalade
cups BBQ sauce
Chopped green onions (garnish)
Orange zest (garnish)
Shredded Monterey Jack cheese (garnish/optional)
In a slow cooker, layer the first 3 ingredients. Mix the marmalade and BBQ sauce and coat the chicken. Cook and cover on low for 7-8 hours or on high for 3-4 hours. Shred the chicken inside the crock pot.