September 04, 2013

Sweet and Spicy Citrus Crock Pot Chicken

With temperatures cooling down and activities picking up, I’ve decided to bring out my crock pot again.  Here’s a tasty crock pot dish that combines both sweet and spicy flavors.  This dish does require a little additional work as opposed to the traditional “set-it and forget-it” recipes, but it’s worth the extra effort!

Sweet and Spicy Citrus Crock Pot Chicken
Serves 4
  • 1 red onion; thinly sliced
  • 1/3 cup sauvignon blanc (or Riesling)
  • 1/3 cup fresh orange juice (2 large oranges)
  • 2 t tamarind paste
  • ½ t crushed red pepper
  • 4 skinless chicken breasts
  • 1 t Chinese five-spice powder
  • ½ t salt
  • 1 ½ t coconut oil
  • 1 cups mandarin orange sections
  • 1 ½ t cornstarch
  • Sliced green onions (garnish)
  1. Combine the onion, wine, orange juice, tamarind paste, and red pepper in the crock pot
  2. Sprinkle the chicken with Chinese five-spice powder and salt
  3. Heat a large skillet over medium-high heat, and melt the coconut oil in the pan
  4. Cook the chicken until both sides are browned; about 6-8 minutes
  5. Arrange the chicken, in a single layer, over the onion mixture
  6. Place the orange slices over the chicken
  7. Cook on low for 4 hours
  8. Remove the chicken from the crock pot
  9. Pour the liquid into a medium sauce pan; reserve ¼ cup of the liquid
  10. Whisk together the reserved cooking liquid and cornstarch in a small bowl until smooth
  11. Stir cornstarch mixture into orange mixture in saucepan
  12. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens
  13. Serve the chicken over brown rice with the sauce

Note: you can omit the wine and use ½ cup chicken/vegetable broth and additional orange juice

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