Crock-Pot Cran-Orange Chicken |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Inspired by Cranberry Orange Chicken - Crock Pot, but made my own by making fresh cranberry sauce. If using frozen cranberries, they do not need to be thawed; they can go right in the pot from the freezer. The sauce is delicious over rice or mashed potatoes. I like to use Reynolds Slow Cooker Bags to line my pot, and fold the top over before putting on the lid; this traps the steam inside, and makes cleanup much easier. Ingredients:
12 ounces fresh cranberries or 12 ounces frozen cranberries |
1/2 cup orange juice |
1/2 teaspoon mustard powder |
1/2 teaspoon ground ginger |
2 tablespoons sugar |
2 tablespoons diced crystallized ginger (optional) |
1 cup diced onion (1 medium) |
1/2 teaspoon mustard powder |
1/2 teaspoon cinnamon |
2 teaspoons lemon juice |
2 tablespoons honey |
3 tablespoons heinz chili sauce (use your favorite bottled sauce) or 3 tablespoons barbecue sauce (use your favorite bottled sauce) |
1 lb boneless skinless chicken thighs |
kosher salt |
ground black pepper |
1 orange, sliced and seeds removed |
1 tablespoon cornstarch |
3 tablespoons cold water |
Directions:
1. In a small saucepan over medium-high heat, combine cranberries, orange juice, 1/2 tsp mustard powder, ground ginger, sugar and crystallized ginger, if using. Cook until most of the berries have popped and sauce is thick, about 10-15 minutes.
2. Remove from heat and stir in diced onion, 1/2 tsp mustard powder, cinnamon, lemon juice, honey and chili sauce.
3. Sprinkle chicken with salt and pepper. Place in slow cooker. Pour sauce over chicken. Cover and cook on low 6 hours or high 3 hours.
4. Add orange slices but do not stir. Cook on low another hour, or on high another 30 minutes.
5. Stir cornstarch into water. Drizzle into sauce in slow cooker. Cook another 10 minutes on high or until thick.
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