Every Tuesday lately has been Slow Cooker Day. With our crazy Tuesday schedule, I end up in the car and gone from home most of the afternoon, including picking up Thomas from math club at 4:30 then going straight to the train station to pick up Danny, and arriving home at around 5:15--way too late to start dinner. I've tried to come up with some new dinners to cook in the slow cooker, and this particular one was a hit with the guys.
Here are some photo highlights, and the recipe, as always, is at the end. :)
I had Thomas cut the boneless, skinless chicken breasts in half. He likes knives. ;)
Simple recipe, simple (and few) ingredients!
Flouring ("breading") the chicken pieces.
Measure out the barbecue sauce and the marmalade.
Mix everything up in a bowl.
Into the slow cooker it all goes!
Slow Cooker ~ Orange Chicken
two pounds boneless, skinless chicken breast halves
4 tablespoons flour
2/3 cup orange marmalade (can substitute peach or apricot preserves)
1/3 cup barbecue sauce (I used homemade barbecue sauce)
1/4 cup Bragg's liquid aminos (or soy sauce)
1 teaspoon ground ginger
In a large bowl, toss chicken pieces with flour. Stir in remaining ingredients and pour all into a 3- to 5-quart slow cooker (mine above is a 3.5-quart and worked very well). Cook on low 6-8 hours, or on high 3-4 hours. Serve with rice and a vegetable.
Slow Cooker Orange Chicken with organic basmati white rice and steamed green beans.
Back to life,
Christine
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