Slow-Cooker Orange Chicken with Potatoes

March 4, 2009 at 12:40 pm (Main Dish)
Tags: butternut squash, chicken, orange, potatoes

Source: Myrecipes.com Yield: Makes 6 servings

I broke several federal laws by stealing that picture, but I forgot to take a picture and this was a pretty dish and very delicious.  It was a bit more labor intensive than other Crock Pot recipes, mostly because butternut squash is a beast to cut up and it took a while.  Otherwise it’s very easy and makes the house smell great (orange + thyme = yum).  We ate this with green peas and they were a perfect accompaniment.

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

Instructions

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. 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.

If You Don’t Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 1/2 to 3 hours.