Wednesday, September 23, 2009

Chinese Orange Chicken

This recipe is dedicated to my MIL...BZ...she reads Hazel's Crockpot, and always wants to know why I don't have any pictures of what I'm making. This is because a lot of the recipes I post here are ones that I find in my recipe box that I've had and made over the years. Some, I've never made, but came across and they sounded tasty, so I posted them. So today, I will not only have a delicious recipe for you, but I will have pictures to show you just how easy this recipe is...

And just for you BZ, I will try to this more often...Hugs...

So, Hubs and I love Chinese food, but, like everyone else, we are trying to cut back on expenses. Not wanting to give up our Friday tradition of Chinese food, I started doing a little searching and found this wonderful recipe...

Chinese Orange Chicken

8 boneless skinless, small, chicken thighs
3 Tablespoon flour
1/3 cup orange marmalade
1/3 cup original bottled barbecue sauce, any brand is fine, just make sure it is the original flavor
2 Tablespoon soy sauce
1 Tablespoon fresh ginger root, grated

rice and vegetables of your choice

Place chicken thighs inside a large ziploc baggie. Pour flour into the bag, seal and shake to coat.

Then pour chicken and flour into the crockpot:

In small bowl mix the rest of the ingredients, pouring over chicken when done...

Stir to coat chicken with mixture. Cover and cook on LOW for 6 to 8 hours (HIGH 3 to 4 hours). Serve with rice and steamed vegetables of your choice.

**I know the recipe calls for 8 small chicken thighs, but I couldn't find small ones, so I cooked these 5 medium to large ones and will cut up once on the plate

Happy Slow Cooking! Enjoy and Hugs!

Here are more Crockpot Chicken Recipes from Hazel's Crock Pot Kitchen


Bish Denham said...

OH YUM! What a great recipe to come back home to.

adrienne said...

This looks great. We have a Friday tradition of Chinese food, too!

Nora MacFarlane said...

Made this Sunday. It was definitely a keeper!