Slow Cooker Orange-Soy Chicken Thighs Recipe2021-05-05
- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 4:10 h
- Ready In: 4:20 h
Average Member Rating
(4.5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat6 g
Trans Fat4 g
Unsaturated Fat0 g
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
A 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 of 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 a 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 the broth mixture over the chicken in the 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 the 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 the egg mixture into the flour mixture. Using 2 spoons, drop the dough into eight mounds directly on top of the chicken stew.
Cover slow cooker and cook on a 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
- 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
Dust each chicken thigh with all-purpose flour. Place in a slow cooker.
In a small mixing bowl, combine orange juice, marmalade, soy sauce, minced garlic, and ketchup. Mix well. Pour orange-soy mixture over chicken.
Close slow cooker and cook on low-heat setting for 4 hours or until chicken is tender.
Turn off the slow cooker and open the lid. Remove cooked chicken thighs from the slow cooker and transfer to serving plates. Stir sauce well and pour over chicken. Serve hot.