Name: Orange Chicken with Potatoes
Yield: 6 Servings
Ingredients: 8 chicken thighs (skinless, boneless ); salt; black pepper; 2 onions (quartered); 1 pound potatoes (small red ); 1 small butternut squash (peeled, seeded, and cut into 1-inch pieces (I used carrots instead: easier)); 12 cloves garlic (peeled); 1 orange (peeled and cut into ¼-inch rings); 2 cups chicken broth (low-sodium ); 1 tablespoon honey; 8 sprigs thyme; white wine (optional: I added some I had kicking around the refrigerator.)

Orange Chicken with Potatoes

CourseMain Dish

Servings

Orange Chicken with Potatoes

CourseMain Dish

Servings

Ingredients

8 chicken thighs skinless, boneless
salt
black pepper
2 onions quartered
1 pound potatoes small red
1 small butternut squash peeled, seeded, and cut into 1-inch pieces (I used carrots instead: easier)
12 cloves garlic peeled
1 orange peeled and cut into ¼-inch rings
2 cups chicken broth low-sodium
1 tablespoon honey
8 sprigs thyme
white wine optional: I added some I had kicking around the refrigerator.

Instructions

Pat the chicken dry with paper towels and season it with 1 teaspoon salt and ¼ teaspoon pepper.
In the crock-pot, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme (and wine if you wish).
Set the crock-pot to High and cook, covered, until the vegetables are tender and the chicken is cooked through, about 5½ hours.

Recipe Notes

October 11, 2009
Yummy.
N.B. I sliced a whole, unpeeled orange into this, thinking I could pick it out at the end, but it disintegrated, leaving rind chunks. Peel orange before slicing into pot.

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