Slow Cooker Orange Ginger Chicken

By Stef -

I actually have a fantastic orange chicken recipe, but this one caught my attention because it's cooked in a crockpot. With 2 kids and 2 jobs, I'm always on the hunt for recipes that make my life easier. This was not good, though. It gets a 5. I got the recipe from http://www.natashalh.com. Also, I skipped the whole frying thing before-hand and threw it all in the crockpot.

Ingredients
  • 4 bone in chicken breasts (skin on or off)
  • 1 tablespoon of coconut oil
  • The juice and zest of two oranges (or ½ C of orange juice)
  • ½ cup of low-sodium chicken broth
  • ¼ cup of honey
  • ¼ cup of coconut amines I used soy sauce instead
  • 2 cloves of garlic, minced
  • ½ cup of finely chopped onion
  • ½ teaspoon of freshly grated ginger
  • ½ teaspoon of red pepper flakes, or to taste
  • Additional chicken broth or water, as needed
  • Chopped green onions, to garnish
Instructions
  1. Heat the coconut oil in a non-stick skillet over medium high heat. When the oil is hot and shimmery, add the chicken thighs and cook until the under side is browned, about 5 minutes minutes.
  2. Flip the thighs and brown the other side for an additional 2-3 minutes.
  3. Once the thighs are fully browned, remove them to a plate and allow them to rest until they're sufficiently cool to remove the skin (if present) without burning yourself.
  4. While the thighs are cooling, combine the chicken broth, honey, coconut aminos, garlic, onion, ginger, orange juice/zest, and red pepper in a medium bowl and whisk throughly to combined.
  5. Once the thighs are skinned, transfer them to the slow cooker. Make sure they are all laying flat and not overlapping.
  6. Pour the prepared sauce over the chicken.
  7. Add water or chicken broth until the thighs are almost submerged, but not quite.
  8. Cook until the chicken is tender, about 4-5 hours on low.
  9. Once the chicken is tender and nearly falling apart, remove the chicken with tongs and shred it using forks.
  10. If you'd like, transfer the sauce to a skillet and simmer to reduce it.
  11. Return the shredded chicken to the sauce and serve with green onions over rice or riced cauliflower.

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more