Slow Cooker Orange-Soy Chicken Thighs Recipe

Slow cooker orange-soy chicken thighs recipe. Bone-in and skin-on chicken thighs with orange juice, orange marmalade, soy sauce, and ketchup cooked in a slow cooker. You may also like Chicken Thighs and Dumplings:

Slow Cooker Chicken Thighs and Dumplings Recipe

Very easy and extremely delicious chicken stew cooked in a slow cooker.

Makes 8 servings

Ingredients: for the Stew: 2 cups (500 ml) each: chopped carrots, chopped potatoes, 1½ cups (370 ml) chopped parsnips, 1 clove garlic, peeled and chopped, 2 bay leaves, 1 teaspoon (5 ml) dried sage, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 2 pounds (960 g) boneless and skinless chicken thighs, cut into cubes, 14 oz (435 ml) can chicken broth, 10¾ oz (320 ml) can condensed cream of chicken soup, 1 oz (30 ml) cold water, 1 tablespoon (15 ml) cornstarch

For Dumplings: 1/2 cup (125 ml) each: all-purpose flour, shredded Cheddar cheese, 1/3 cup (80 ml) cornmeal, 1 teaspoon (5 ml) baking powder, 1/4 teaspoon (1 ml) salt, 1 large egg, beaten, 1 oz (30 ml) milk, 2 tablespoons (30 ml) unsalted butter, melted

Instructions: In 5-quart (5 L) slow cooker, combine chopped carrots, potatoes, parsnips, minced garlic, bay leaves, sage, 1/2 teaspoon salt and freshly ground black pepper. Mix well. Arrange chicken thighs on top of vegetables.

In a medium mixing bowl, combine chicken broth and cream of chicken soup. Mix well and pour broth mixture over the chicken in slow cooker. Cover slow cooker and cook on low-heat setting for 4-5 hours.

Open the slow cooker and discard bay leaves. Stir chicken stew, using a wooden spoon. Increase heat to high. In a small mixing bowl, combine water and cornstarch. Stir until cornstarch is completely dissolved. Stir the cornstarch mixture into chicken stew until well combined.

Dumplings: In a medium mixing bowl, combine all-purpose flour, shredded Cheddar cheese, cornmeal, baking powder, and 1/4 teaspoon 91 ml) salt. Stir well. In a small mixing bowl, combine beaten egg, milk, and melted butter. Stir egg mixture into the flour mixture. Using 2 spoons, drop the dough into eight mounds directly on top of chicken stew.

Cover slow cooker and cook on high-heat setting for a further 25-30 minutes or until a toothpick inserted into a dumpling comes out clean.

Slow Cooker Orange-Soy Chicken Thighs Recipe

You may also like Steamed Pork Dumplings or Slow Cooker tomato Soup with Basil Dumplings

Ingredients

• 4 skin-on and bone-in chicken thighs
• 1/2 cup (125 ml) orange juice
• 1/2 cup (125 ml) orange marmalade
• 1/4 cup (60 ml) soy sauce
• 1 clove garlic, peeled and minced
• 1 oz (30 ml) ketchup
• all-puporse flour, for dredging

Method