Slow-Cooker Orange Chicken with Potatoes

Slow-Cooker Orange Chicken with Potatoes
Makes 6 servings
Hands-on Time: 0hr 30m
Total Time: 4hr 00m

This recipe is: Kid Friendly, One Pot

Ingredients
· 8 skinless chicken thighs
· kosher salt and pepper
· 2 onions, quartered
· 1 pound small red potatoes
· 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
· 12 cloves garlic, peeled
· 1 orange, cut into 1/4-inch rings
· 2 cups low-sodium chicken broth
· 1 tablespoon honey
· 8 sprigs thyme

Directions

1. Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper.

2. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme.

3. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.

4. Note: This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time above is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Tip
Don't have a slow cooker? Bake in a 325° F oven, covered, until vegetables are tender and chicken is cooked through, about 2 1/2 to 3 hours.

Nutrition Per ServingCalories 328; Calories From Fat 19%; Fat 7g; Sat Fat 2g; Cholesterol 127mg; Sodium

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Mrs. Sassard's Fig Preserves
Mrs. Sassard's Green Tomato Relish
Mrs. Sassard's Hot Pepper Jelly
Sassard's Artichoke Relish
Sassard's Blackberry Preserves
Sassard's Onion Relish
Sassard's Peach Preserves
Sassard's Pear Honey
Sassard's Pumpkin Chip Preserves
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Cipollini Onions Caramelized and Delish

These onions are amazing.

They are packed totally clean peeled and vacuum sealed in pouches

Always pick ones that are white and firm

In a large baking dish mixed onions and a dash of olive oil, sea salt, pepper, and a tablespoon of balsamic. Toss well and bake at 300 until they are well caramelized.

Serve with meats and eggs or in a wrap or on a salad and other items the same day as cooked or

Store them in an airtight jar with some quality olive oil and the zest of ½ a lemon and a bay leaf

My Soul Food Breakfast De jur

My Soul Food Breakfast De jur

For Two

6 Handmade corn tortillas grilled* to a hot perfection
(Good source Trader Joes)

6 regular size fresh egg whites whipped by hand with a fork really well; don’t go all nuts and get triple A+ Jumbo Eggs – Just normal fresh organic free range eggs here. (Good source Trader Joes)

A hot nonstick skillet

Add dash of whole cumin seeds, sea salt and pepper, a sprinkle of dry hot peppers and when really hot

Add a dusting of olive oil.

When the herbs crackle from the heat add the egg whites like you are making a large thin omelet.

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