Crockpot Orange Marmalade Chicken

2 pounds boneless, skinless chicken breast, or tenderloins
½ cup orange marmalade
1 cup orange juice
¼ cup soy sauce
3 cloves garlic, minced
1 tablespoon tomato paste
1/8 t. ground ginger
Flour for coating

Slice chicken breast in half horizontally, or use tenderloins. Roll each piece in flour until it's coated. Tap off any excess, and then place in the bottom of a lined 6-quart slow cooker. In a large bowl, mix marmalade, orange juice, soy sauce, garlic, tomato paste and ginger. Pour on top of chicken. Cover and cook for 3 hours on high, or 6 hours on low. Serve with white rice, steamed broccoli, and extra sauce from crockpot, if desired.