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.


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. 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


  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.


Honey & Orange Pumpkin Spice Sweet Tea

Hello Lovely,

This past weekend, I told you guys how I engaged in some much needed self-care. What I didn’t mention is that I drank so much, I threw up. I didn’t feel bad about it. I actually puked until I passed out, and then had one of the best nights of sleep I had in a long time. Of course the bad side to this is waking up with puke on your shirt and breath, an upset stomach from your purging and a hangover that leaves your legs feeling week and useless. So what’s a girl to do when she needs to get work done, but her night of fun led to some unforeseen consequences? I reached for the magical healing powers of herbal tea of course!

You should’ve seen me. I probably looked like a caveman as I moved around the kitchen gathering ingredients and boiling water! But I was determined to feel better and not forgo all of the tasks I had lined up for the day.

As you all know I’m an avid coffee drinker, but I cannot deny that when I am sick, I will reach for a cup of herbal tea before anything else. And given the severity of the situation, I thought I’d amp it up with some orange zest and honey. The addition of a little honey adds another depth of sweetness/flavour. I find that orange juice is great for combating hangovers but any citrus you prefer could be used here instead (like lemons or limes). Oranges are sweeter, but lemons could add a little zest kick, so you do what you like. This can be enjoyed hot or cold, but if you’re not feeling well, hot is the best way to go, and cold is great for just wanting sweet tea.

Honey & Orange Pumpkin Spice Sweet Tea

(single serving)

·        2 teaspoons  sugar

·        1 tablespoon honey

·        1 Pumpkin Spice Tea Bag

·        ¼ cup orange slices

In your mug, steep your tea bag about 5-8 minutes (the stronger the better) then stir together the hot water, sugar and honey until dissolved. Add the orange slices and allow the flavour to be absorbed. Remove the bags or leave them in if you’re like me and like a continual release of flavour. If drinking cold, chill for 2 hours before serving. Garnish your mug with an orange slice and enjoy!