Slow Cooker Orange Chicken Breasts

Hello Lovely,

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.

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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?

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Slow Cooker Orange Chicken Breasts

INGREDIENTS

  1. 1 bunch scallions, thinly sliced

    1. 1/2 bunch cilantro, leaves and tender stems only

    2. 2 garlic cloves, chopped

    3. 1 teaspoon finely grated lime zest

    4. 1 teaspoon finely grated orange zest

    5. 1/4 cup fresh lime juice

    6. 1/4 cup fresh orange juice

    7. 1/4 cup reduced-sodium soy sauce

    8. 2 tablespoons vegetable oil

    9. 1 tablespoon kosher salt

    10. 2 pounds skin-on, bone-in chicken thighs

PREPARATION

  1. 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.

  2. 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.

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