Last night I made another chicken recipe that utilized orange juice concentrate. It was VERY yummy! I adapted the recipe from (yes, again!) “Saving Dinner” by Leanne Ely. The original recipe called for thyme, but we had had thyme twice this week already, so I decided to switch it up a bit. So here is MY variation….
Orange Crockpot Chicken
- 1 whole chicken cut into 8 pieces (2 wings, 2 thighs, 2 drumsticks, and 2 chicken breast halves…boneless) (use the carcass to make some fantastic chicken stock)
- 1 1/2 teaspoons montreal steak seasoning
- 1/8 tsp. cayenne pepper
- 1 clove garlic, minced
- salt & pepper to taste
- 6 oz. orange juice concentrate (thawed)
- 1/4 cup water
- 2 tablespoons cornstarch
Combine orange juice concentrate steak seasoning, cayenne pepper & garlic. Season chicken pieces with salt & pepper. Dip each piece of chicken into orange mixture and cover on all sides. Place pieces in crockpot with bone-in pieces on bottom of crockpot and boneless breast halves on top. Pour orange juice mixture over all of the chicken. Let cook on high for 4 hours or low 6-7 hours.
When chicken is cooked remove from crockpot and cover with foil to keep warm. Pour orange juice mixture from crockpot into a medium sauce pan and place on stovetop over medium high heat and bring to a boil. Mix the cornstarch into water and mix well until no lumps remain. Pour cornstarch slurry into simmering juice mixture and reduce heat to medium. Stir constantly until thickened. Pour sauce over chicken and serve.
I served this chicken with brown rice that I had cooked in freshly made chicken stock with diced onion and a beautiful green salad, fresh green beans cooked in chicken stock, and seasoned with a teaspoon of bacon fat, 2 cloves of garlic and salt & pepper. And fresh local strawberries.