Crockpot Orange Ginger Chicken

[4 Servings: 1 Lean, 2 Condiments, 1 Fat]

32 ounces skinless Chicken Breast (4 Leaner)
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1 cup Diet Orange Soda (Free item) *Can omit if desired
2 Tablespoons Sugar Free Orange Syrup (1 Condiment)
4 Tablespoons Bragg Hawaiian Organic Soy-Free Salad Dressing
2 teaspoons Olive oil (2 Fat)
1 packet Crystal Light Lemonade (2 Condiments)
2 teaspoon Minced Ginger Root (1 Condiment)
1 teaspoon Minced Garlic (1 Condiment)
1/4 teaspoon Red Pepper flakes (1/2 Condiment )
1/4 teaspoon salt (1 Condiment)
1 Tablespoon Onions, minced (1 Condiment)
2 Tablespoon Wine Vinegar (1/2 Condiment)
Water


~In a 4 cup Liquid measure cup or microwave safe bowl, combine all ingredients in order given except the water. Then add water until the sauce mixture has reached three (3) cups. Microwave for 2 minutes, stir, then microwave for 2 more minutes. Stir again before pouring into a pint size canning jar.
~Place frozen chicken in slow cooker. Then cover with Sauce
~Cook on low for 5 - 6 hours until internal temp reaches 160 degrees F.
~Divide chicken along with remaining sauce into 4 equal portions and serve with 3 Green servings each. This is really good tossed with Zucchini noodles OR Riced Cauliflower

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(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)