Running a popular cooking site definitely gives me insight into what people are making, what they are requesting, and what types of recipes they do not want to make. Topping the request list are desserts, roasts, chicken dishes, holiday ideas, and weeknight, easy recipes, especially crock-pot (same thing as a slow cookier) options. Call it retro or just practical, crock-pots are in-fashion and in high demand. Each week, I’ve been testing new crock-pot recipes to bring you delicious and easy options (no browning meat first in my choices). Everything from meat, chicken, soups and even desserts work well in a crock pot, but dishes that requires browning or mixing in other bowls, just don’t save much time or clean-up, so I savor and remake the ones that score high on taste and also on the equally important, ease of preparation. Here is one recipe that wins in both categories.
Crockpot Asian Orange Chicken
- Cook & Prep: 6 h
- Serving: 4
Asian Orange Chicken
Make the Chicken
In a Ziploc bag, combine the orange juice concentrate, honey, soy sauce, hoisin sauce, ginger, garlic and sesame oil. Mix well. Place the chicken in the bag and coat it well with the sauce. Pour the chicken and sauce in the Crockpot. Cover and cook on low for six to seven hours or four on high.
Remove the chicken. Strain the sauce (or just pour it in) into a saucepan.
In a small dish, stir the cornstarch and cold water. Pour into the sauce and bring the mixture to a boil, stirring until thickened, about one to two minutes. Pour the sauce over the chicken and serve with rice.
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