BELLA 13582 3X1.5QT Oval Triple Slow Cooker with Lid Rests - Manual (Page 12)

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ORANGE CHICKEN WITH
ASPARAGUS AND CARROTS
Orange juice and asparagus complement the heartiness of the dark
chicken meat. Boneless, skinless thighs, available in most supermarkets,
make this a healthy and tasty dish that the entire family will enjoy.
1/2 cup orange juice
1/2 cup chicken stock
2 tablespoons melted orange marmalade
1/4 tsp. Kosher salt
1/4 tsp. red pepper
2 lbs. skinny asparagus spears, trimmed to 5”
2 cups chopped carrots
1 onion, chopped
2 lbs. boneless, skinless chicken thighs (4 thighs)
3 tablespoons brown stone ground mustard
1 tablespoon sour cream
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Rinse chicken, pat dry and set aside.
Place the orange juice, chicken stock, orange marmalade,
salt and pepper into the cooking pot. Stir well to combine.
Add the vegetables to the bottom of the cooking pot:
asparagus, carrots and onion.
Place the chicken pieces on top of the vegetables.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
At the end of the cooking time, drain the liquid from the slow cooker.
Chop the chicken into bite-sized pieces or shred using 2 forks.
Place chicken back into the cooking pot.
Place liquid into a saucepan, add mustard and reduce until thickened.
At the very end of the cooking time, add the sour cream
and stir until warmed.
Pour sauce over the chicken in the Slow Cooker’s cooking pot
and stir well.
Serve with white or brown rice
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