I have made a few resolutions this year. Drink more water, get more?exercise, start taking some "me" time everyday, bake one cake a month, and come up with more slow cooker recipes. I know, I know the exercise and cake baking don't seem to go together right? Hmmm maybe I can exercise so I CAN bake a cake a month, ya that's it! Anyway, I have had several requests for slow cooker meals, and to be honest I am really beginning to enjoy using my slow cooker again. It had been put up and?neglected for so long.?
When I was trying to come up with some recipes for the slow cooker I of course my mind immediately went the Mexican food route. I had to reel myself back in an really think about coming up with something that Kevin, and other non Mexican food obsessed people might enjoy. Kevin loves, as do I, Asian flavors. There was a little casino that we used to go to that had some of the best Asian food I have ever had, but it went out of business so I am left on my own to cook up some tasty Asian style treats.
One of Kevin's favorite dishes was Orange Chicken, but dang it is so full of fat and calories!! I decided I wanted to try to create something with some of those flavors, inexpensive, and easy to make in the slow cooker. I bounced around a few ideas and then came up with this. We both really enjoyed how it came out. The balance of sweet and heat was perfect. I even added a bit more Sriracha, but then again I love heat so you don't have to do that is you don't want to. Ppsssstttt do it!! It's great!! Oops did I say that out loud? Sorry I can't help myself, I really loved the flavors in this meal!!?
I will, of course, always be on the look out for new Asian restaurants for us to try. But now when my cravings hit, this is one that I have stuck in my arsenal of Asian style dishes AND slow cookers meals we love!!
Slow Cooker Orange Garlic Chicken
Serves 2 to 4
*4 bone in chicken thighs.1 large onion, diced
3 garlic cloves, chopped
3 tablespoons honey
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
3 teaspoons?cornstarch
1/4 cup water
1 orange, zested and juiced
3 teaspoons cornstarch
1/4 cup hot water
1 to 2 tablespoons Sriracha, plus more to add on top if wantedGreen onions, sliced
Cooked rice to servePlace the chicken breasts into the slow cooker. Place chopped onion scattered around the chicken.
In a medium bowl, add garlic, honey, soy sauce, orange zest and juice, and oil. Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4 hours.
Once the chicken has finished cooking, remove the chicken place it on a cutting board, leaving the sauce in the slow cooker. Remove the bones and skin and shred the chicken into bite-sized pieces, reserve.
In a small bowl, dissolve 3 teaspoons of cornstarch in 1/4 hot cup water, add to the crock pot and stir to combine with the sauce. Cover and cook sauce on high for 10 more minutes, or until the sauce has slightly thickened. Stir in the Sriracha.
Return the chicken to the slow cooker and toss with the sauce. Serve over rice. Top with sliced green onions.
*You can replace 2 large boneless skinless chicken breasts but the thighs provide so much flavor we prefer them. Plus they are cheaper.
ENJOY!!
Source: http://bobbiskozykitchen.blogspot.com/2013/01/slow-cooker-orange-garlic-chicken.html
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