Slow-Cooker Orange Chicken With Potatoes

Slow-Cooker Orange Chicken With Potatoes
Anson Smart

Serves 6
preparation
30
minutes
cooking
210
minutes

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 ¼ 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 2½ 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.

 

Kate Merker and Sara Quessenberry
December 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 19 %
  • Fat 7 g
  • Sat Fat 2 g
  • Cholesterol 127 mg
  • Sodium 479 mg
  • Carbohydrate 33 g
  • Fiber 4 g
  • Sugar 9 g
  • Protein 35 g
What does this mean? See Nutrition 101.