Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird
Makes 4 servings in a 4.5 – 6 quart slow cooker
Loved this recipe and as Canadian Living says –
This family-friendly chicken needs lots of rice to soak up its tangy orange sauce. With youngsters, this recipe will feed six.
2 green onions
1 each sweet red and green pepper
3 carrots, thinly sliced
3 cloves garlic, sliced
8 chicken thighs
1/2 tsp each salt and pepper
1 Tbsp vegetable oil
1 cup orange juice
1/2 cup each liquid honey and soy sauce
3 Tbsp tomato paste
3 Tbsp cornstarch
Chop white parts of onions; place in slow cooker. Thinly slice green parts; set aside.
Seed, core and cut red and green peppers into 1/2 inch pieces. Add red pepper to slow cooker; set green pepper aside. Add carrots and garlic to slow cooker.
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high; brown chicken, in batches if necessary. Transfer to slow cooker.
Drain fat from skillet. Add orange juice; bring to a boil, scraping up brown bits from bottom of skillet. Whisk in honey, soy sauce and tomato paste; scrape into slow cooker. Stir to combine.
Cover; cook low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Move chicken and pepper to 1 side of slow cooker.
Whisk cornstarch with 1/4 cup water; stir into liquid in slow cooker. Stir in green pepper.
Cover and cook on high until thickened and green pepper is tender-crisp, about 15 minutes.
**Make-ahead: let cook for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day.
Sprinkle with reserved onions.
Per serving (without skin): about –
pro 27 g
total fat 19 g
sat. fat 5 g
carb 63 g
fibre 4 g
chol 93 mg
sodium 2470 mg