We have been eating a lot of frozen Chinese Dinners in our house lately – at lease once a week. Beef and Broccoli, Orange Chicken, General Tso (a Chinese-American dish). It was time to do a little Chinese cooking from Scratch cooking.
While this chicken is cooked up in a slow-cooker; it’s not one of those start it in the morning and forget about it dishes. For one thing, it will cook on low in about 4 or 5 hours; and it does require a little finishing work at the end. This is more along the lines of start it at about noon, then putter about before returning to finish everything at the end. It does give you some free time (always welcome) without complete freedom. If you have teenagers in the house; this is a great dish for them to take on the responsibility of cooking the family meal.
Slow-Cooker Spicy Orange Marmalade Chicken
4 lbs Skinless Chicken thighs (about 6 thighs)
Flour for dredging
1 can orange juice concentrate, thawed, divided
1/2 cup orange marmalade
1/4 cup soy sauce
1 clove garlic, minced
2 Tablespoons ketchup
1/4 Tablespoon Red Chili Pepper Flakes, divided
2 tablespoons brown sugar
Green onion for garnish
Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
Combine 1/2 orange juice concentrate, marmalade, soy sauce, garlic and ketchup in a small bowl. Whisk until well blended. Add 1/8 teaspoon (about a pinch) of Red Chili Pepper Flakes.
Pour sauce over chicken thighs. Cover slow-cooker and cook on LOW setting for 4-5 hours.
Remove thighs from slow cooker and place in a rimmed serving platter. Cover chicken with foil and hold in a warm oven. Ladle sauce into a sauce pan. Add remaining orange concentrate and brown sugar. Bring to a boil, then lower heat and let cook until reduced and thickened, about 20 minutes. Taste sauce, add additional Red Pepper Flake if desired.
Remove chicken from oven. Spoon some of the orange sauce over chicken, garnish with green onions. Serve with additional sauce on the side.