Paula Johns's Recipe

Slow Cooker Orange Chicken with Potatoes

Category: Crockpot

The addition of butternut squash ( I used yellow squash) and a fresh orange makes this braised chicken company worthy. Round out the chicken and vegetables meal with rice steamed in the microwave and your dinner prep is complete.

8 skinless boneless thighs
Kosher salt and pepper
2 onions, quartered
1 pound small red potatoes ( I used small Idaho)
1 small butternut squash, peeled, seeded, and cut into 1 inch pieces
12 cloves of garlic, peeled
1 orange, cut into 1/4 inch rings ( slices)
2 cups low sodium chicken broth ( I used frozen from a hen I had cooked)
1 tablespoon honey
8 springs thyme ( I used fresh basil and some dried thyme)


Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Combine all ingredients in the slow cooker.
Set the cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 21/2 to 3 hours. ( I cooked about four hours).

This recipe was tested in a 6 quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range.
Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking).
If the food is not done, cover and cook to the end of the suggested time range.
If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

If you don't have a slow cooker: Heat oven to 325 degrees. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 21/2 to 3 hours.

Makes six servings. Prep time 30 minutes. Cooking time: 3 hours
Calories: 328 per serving Calories from fat 19% Fat 7g Saturated fat 2g Cholesterol 127 mg Sodium 479mg Carbohydrate 33g Fiber 4 g Sugars 9 g Protein 35 g