I really love my new slow cooker with a timer and that great oval shape. I have made some really yummy suppers in it. As I have said before, I am not a fan of overcooked vegetables so I am rather choosy in what I make if it has to cook for 4 hours. This citrus chicken is a variant on a recipe in that gf slow cooker cookbook by Carrie Forbes that I bought last fall.
I changed boneless chicken breast into thighs with bones; more flavor as far as I am concerned. I didn’t have orange marmalade so I used some of my homemade lemon marmalade. I added some slices of lemon. All to the good of the flavor parade. It was addictively fantastic served over brown rice with a side of asparagus. I made the rice the night before so all I had to do was heat my serving of rice and top with the hot chicken.
Another lovely easy meal is created in my magical time machine slow cooker!. Not that pretty to look at, maybe slightly more handsome than the Peruvian chicken. But oh the flavor! Serves 4 if you can restrain yourself from eating more than one thigh. I used 4 in my recipe; I think you could put in up to 6, less sauce per serving which I frankly object to as this sauce is the bomb! I ate it four days in a row and each night I couldn’t wait for dinner because of this sauce and this dish. One of those recipes where the results seem more than the sum of the ingredients.
Citrus Chicken Thighs
4-5 chicken thighs
1 medium onion diced
½ cup orange juice; I made mine from concentrate
3 tbsp. orange or lemon marmalade
1 tbsp. brown sugar
1 tbsp. apple cider vinegar
1 tbsp. Worcestershire sauce (GF of course)
1 tsp. Dijon mustard
½ a lemon sliced in ¼ inch thick rounds
1 tbsp. cornstarch mixed with 2 tbsp. hot water
Grated rind of one naval orange
Spray the inside of your slow cooker with cooking spray. Lay the chicken thighs in the bottom. I left the skins on but I am sure you could remove them if that is your preference. Top with the onions. Mix the oj, marmalade, brown sugar, vinegar, Worcestershire sauce and mustard in a small bowl. Pour over the chicken. Top with the lemon slices. Cook 4 hours on high. Add the cornstarch water mix, cook ten more minutes. Add the grated rind and stir. It’s that simple! I serve it over rice. I sided it with asparagus once and with a lovely salad of greens, european cucumber, chickpeas and avocado with my own vinaigrette another evening. Enjoy!