Lately I’ve been struggling to write my posts. It’s not that I have nothing to talk about or don’t have the time to work on it, I just really don’t know what to say. I have so many posts that I’ve been rescheduling just because I don’t know how to start it off. But I’m going to start by saying why I made this recipe.
I found this recipe months ago, and saved it on Pinterest. This past Sunday my friends had a birthday celebration dinner for everyone born in February. I found out after grocery shopping my friend had told everyone it was a brunch. So since I already had two trays of chicken breasts (only because I couldn’t find thighs, which I prefer to cook) I decided to go ahead with the recipe. Now the original recipe calls for baking. I don’t like to bake chicken breasts because they always dry out and the meat is already thick and tough. I prefer to use my slow cooker because it really softens the meat. I split the two trays with one pack in the slow cooker and the other in the oven, since they all couldn’t fit in the slow cooker. I estimated about 4 hours needed, but I really only needed about 2.5 and ended up accidentally overcooking it so it resembled pulled pork. But trust me, it was soft and tender.
Everyone at the “brunch” enjoyed all of the food especially my secret weapon that I whipped up as a surprise (I’ll share that recipe later). I’ve been enjoying pieces of this chicken over a salad and today I’m having it again with some whole wheat pasta for lunch. So let’s get into this recipe shall we?
Slow Cooker Orange Chicken Breasts
1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs
Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 2 hours, but for optimum flavour marinate overnight in the fridge.
Set the slow cooker to high and put the chicken and marinade in. Cook for about 2.5-3 hours carefully turning the chicken every half hour. Serve chicken with reserved marinade and scallions.